Flourless Chocolate Cake
and timbale of mousse with raspberry sauce

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garnished with a spun sugar spiral for a beautiful presentation.
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flourless chocolate cake
recipe and photograph by Peggy Bucholz for my website www.finedinings.com

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Prep Time: 40 min      total Time: 40 min      Servings: 8


Cake:
8 ounces semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
3/4 cup plus 2 tablespoons unsalted butter
1-cup granulated sugar
6 eggs, separated
3 tablespoons ground almonds

Preheat oven to 350 degrees F. Butter 9-inch spring form pan and dust with cocoa.

Melt 8 oz semisweet chocolate, 2 oz unsweetened chocolate and butter in saucepan over medium low heat. Remove from heat and add 1 cup granulated sugar, 3 egg yolks and ground almonds. Whisk to blend then cool.

In mixer bowl beat 3 egg whites to stiff peaks; fold into cake batter; pour into prepared pan and bake for 40 minutes. When cooled cut in half horizontally. Using a round 3-1/2-inch cookie cutter or glass tumbler top cut out 8 rounds from cake. Set them aside to make the mousse.

Mousse:
2-1/2 ounces semi-sweet chocolate, chopped
3/4 ounce unsalted butter, melted
1 egg, separated
1/4 cup heavy cream
8 timbales (2 ounce size)
8 pieces plastic wrap, 6-inch x 6-inch

In saucepan over medium low heat melt chocolate and butter; whisk in egg yolk, remove from heat, cover and refrigerate.

In a mixer bowl, beat egg white to stiff peaks. In another clean bowl beat 1/4 cup heavy cream to stiff peaks. Fold beaten egg white and whipped cream into the cooled mousse. Place plastic wrap inside timbales draping excess over the sides; fill timbales with mousse, tap down sharply on counter; cover and refrigerate overnight.


Spun Sugar Spiral:
1/4 cup Powdered (confectioners) sugar
knife sharpening steel

Chill sharpening steel in refrigerator.  In a small heavy pan over high heat place sugar stirring constantly, it will begin to turn a caramel color. Keep chilled sharpening steel nearby. Use the opposite end of a dinner knife or similar to stir and pick up some of the hot caramel in a thin stream and quickly drizzle it around the chilled steel into a spiral, use caution not to burn yourself. As the caramel cools it will harden; slip spirals off the steel, continue making more spirals. (This may take some practice.)

Raspberry Sauce:
(can be made 1 week ahead)
1/4 cup Raspberries
Granulated sugar, sweetened to taste
1/4-teaspoon cornstarch

Strain raspberries, combine with sugar in saucepan over high heat; bring to a boil, add cornstarch whisking until thickened; transfer to a small bowl, cover and refrigerate.

Chocolate Sticks:
6 ounces bittersweet chocolate, chopped
parchment paper
kitchen comb or fork

Melt chocolate in top of double boiler; spread on parchment paper making several 1-inch x 1/4-inch curved chocolate sticks; freeze until set. When ready to use, gently peel from parchment paper and stick into the mousse.

To serve:
1/4-cup heavy cream, whipped for garnish
Mint sprigs for garnish

Place cake round on plate; invert mousse on top, remove plastic; insert two chocolate sticks into the mousse, optional. Decorate plate with raspberry sauce, a sugar spiral and mint sprig and a spoon full of whipped cream.

Wine recommendation: Cabernet Sauvignon

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established 2001 www.finedinings.com