Flourless Chocolate Sponge Cake
A gourmet presentation served in martini glasses

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Elegant gourmet dessert ... a beautiful presentation for dinner parties or anytime.
See more of my easy Gourmet Dessert Recipes

flourless 
chocolate sponge cake
recipe and photograph created by Peggy Bucholz for www.finedinings.com

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Prep Time: 55 min      Cook Time: 15 min      Total Time: 1 hr 10 min      Servings: 8


Cake
1/3 cup cocoa powder
1/4 cups boiling water
2 tablespoons butter, softened
1 teaspoon vanilla
6 eggs, separated
2/3 cup sugar, divided
1/3 cups almonds, toasted and finely ground

Instruction:

Preheat oven to 350 degrees F. Butter an aluminum foil-lined 15x10x1-inch jelly-roll pan with foil extended over the sides.

In a small bowl stir cocoa powder and boiling water together until smooth; add 2 tablespoons butter and vanilla. Set aside to cool.

In a large mixing bowl combine egg yolks with 1/3 cup sugar; beat on medium speed 5 minutes. Add almonds and cooled cocoa mixture to beaten egg yolks, continue beating until well blended.

In another large bowl beat egg whites until foamy. Gradually add the remaining 1/3 cup sugar beating to stiff peaks. Fold egg whites into the egg yolk batter small amounts at a time until well blended. Pour into prepared pan. Bake for 15 minutes or until cake springs back when touched lightly in the center.

Chocolate Ganache
1/4 cup heavy cream

1 tablespoon dark corn syrup
3 ounces bittersweet or semisweet chocolate, finely chopped
squirt bottle (I use a clean plastic catsup or mustard container with a small opening)

Instruction:

In a small saucepan combine ingredients over low heat whisking until melted and smooth. Cool and pour into a squirt bottle making it easy to decorate plates. Refrigerate until ready to use. Can be made 1 week ahead.

To Serve
1 cup heavy cream
1 tablespoon sugar
8 mint sprigs for garnish
coarsely chopped almonds toasted for garnish
1/4 cup chocolate ganache (recipe follows)

Instruction:

Whip the cream and sugar to soft peaks. Fill glasses by layering small pieces of cake, whipped cream and chopped nuts. Decorate serving plates with ganache (if necessary microwave for a few seconds to soften the chocolate).  Garnish with toasted almonds, mint sprigs and serve.

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com