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Flourless
Chocolate Sponge Cake
recipe and photograph by
www.finedinings.com
Serves 8
1/3 cup cocoa powder
1/4 cup boiling water
2 tablespoons butter, softened
1 teaspoon vanilla
6 eggs, separated
2/3 cup sugar, divided
1/3 cup almonds, toasted and finely ground
1 cup heavy cream, whipped
1 tablespoon sugar
8 mint sprigs for garnish
coarsely chopped almonds toasted for garnish
1/4 cup chocolate ganache (recipe follows) for garnish
In a small bowl stir cocoa powder and boiling water until smooth; add 2 tablespoons
butter and vanilla. Set aside to cool.
In large mixer bowl combine egg yolks with 1/2 cup sugar; beat on medium speed 5
minutes; add almonds and cooled chocolate batter to egg yolks, beat until well blended.
In another large bowl beat egg whites until foamy, gradually add remaining sugar,
beat to stiff peaks. Fold in egg whites small amounts at a time into cake
batter. Pour into a buttered foil lined 15x10x1-inch jelly roll pan with
foil extended over the sides. Bake the cake at 350° for 15 to 18 minutes or until cake springs back when touched lightly in the center.
Whip the cream with 1 tablespoon sugar to soft peaks. Fill martini glasses with
small pieces of cake, whipped cream and chopped nuts. Decorate plates with chocolate ganache
(recipe follows) or chocolate syrup, garnish with mint sprigs and serve.
Chocolate Ganache
(or use commercial chocolate syrup)
1/2 cup heavy cream
2 tablespoons dark corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
squirt bottle (I use a clean plastic catsup or mustard container)
In
a small saucepan combine cream and corn syrup over low heat, add
chocolate whisking until melted and smooth. Cool and pour into squirt bottle.
Refrigerate until ready to use.
Wine recommendation: Cabernet Sauvignon
also my Dessert Recipes
with photographs
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