Flourless Chocolate Cake

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zrebiec Posted: Sun, Dec 21 2008 12:23 PM

Flourless Chocolate Cake with Berries, Melba Sauce and White Chocolate Cream

Here is the recipe for the flourless chocolate cake. It comes from a book called Prime Cut by Diane Mott Davidson whose main character is a caterer and the recipes are woven throughout the book.

7 ounces (1 1/4 sticks) unsalted butter
7 ounces best-quality bittersweet (semi-sweet) chocolate (recommended brands: Lindt bittersweet, Bernard C. semi-sweet, Godiva Dark)
1 Tablespoon espresso or strong coffee
5 large eggs, separated
2 tablespoons best-quality unsweetened cocoa (recommended brand: Hershey's premium European Style)
7 Tablespoons granulated sugar
1 Tablespoon vanilla extract
1 small package fresh blueberries (approx. 6 ounces)
1 small package fresh raspberries (approx. 6 ounces)
Melba Sauce (recipe follows)
White Chocolate Cream (recipe follows)

Place the oven rack in the middle to lower (not the lowest) part of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10 inch springform pan. Make sure you have the bottom of another 10 inch springform pan on hand.

Place the butter, chocolate and coffee in the top of a double boiler and melt over boiling water. Transfer to a bowl and allow to cool slightly, then stir in the egg yolks and whisk until smooth. Sift the cocoa and sugar together, then sift this mixture directly into the chocolate mixture and stir until smooth. Stir in the vanilla and set aside. Beat the egg whites to peaks. Fold half the egg whites into the chocolate mixture, then pour the chocolate mixture on top of the remaining egg whites and fold in. Pour the batter into the prepared pan and set it on the lower rack of the oven. Bake for 25 minutes, or until the cake is puffed and the center no longer appears moist.

Remove the cake from the oven and immediately press another springform pan bottom onto the cake to deflate it. Allow the cake to cool on a rack.

When the cake is cool, remove the springform ring and place the cake on a serving platter. Decorate the top with concentric rings of blueberries and raspberries. When serving, ladle dollops of melba sauce and White chocolate cream on top of each slice.

Makes 8 to 12 servings.

Melba Sauce

1/2 cup currant jelly
2 (6 ounce) packages fresh raspberries (approximately 1 cup after sieving)
2 teaspoons cornstarch
7 tablespoons sugar

Heat the jelly and sieved raspberries in the top of a double boiler (placed directly on the burner) over medium heat until bubbly, about 4 or 5 minutes.

Remove from the direct heat and place on top of the bottom of the double boiler that is filled with boiling water. Mix the cornstarch with the sugar and stir into the jelly mixture. cook and stir until thickened and clear. Remove from the heat, cool, and chill at least an hour before serving.

White Chocolate Cream

6 ounces best quality white chocolate, coarsely chopped
1 1/2 cups whipping cream

Over low heat, melt the chocolate with 3/4 cup of the cream, stirring constantly. When the mixture is melted and smooth, remove from the heat. Pour into a bowl and stirring occasionally, allow the mixture to come to room temperature. Whip the remaining cup of cream and whisking constantly to ensure smoothness, stir into the chocolate mixture. Chill before serving.

I've never made the Melba sauce. I have served this with only the fruit on top, and without fruit with White chocolate cream, and I have served it plain.

I have made it using Ghiradelli semi-sweet chocolate bars that I get in the market and it comes out fine.

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