Flourless Chocolate Sponge Cake A beautiful gourmet dessert presentation served in martini glasses
with whipped cream
Prep Time: 55 min Cook Time: 15 min Total Time: 1 hr 10 min Servings: 8
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 cup almondscoarsely chopped for garnish
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 for decorating plates
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)
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.
1 cup heavy cream
1 tablespoon sugar
8 mint sprigs for garnish
coarsely chopped almonds toasted for garnish
1/4 cup chocolate ganache
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, and test on a small plate. Add toasted almonds, mint sprigs and serve.