From: Albert and Lita Lotzkar Newsgroups: rec.food.recipes Subject: Collectrion (3) Flourless Chocolate Cakes Date: 21 Nov 1998 11:31:29 -0700 FLOURLESS ORANGE CAKE Flourless Chocolate Expresso Cake Flourless Chocolate Cake -------------------------------------------------------- FLOURLESS ORANGE CAKE Category: CAKES Serves: 12 2 Large Oranges (or 3 medium) 1/2 lb Ground Almonds 1/2 lb White Sugar 1 teaspn Baking Powder 6 extra large Eggs Grease and flour a cake tin with removable bottom Preheat oven to 375 F - 400 F Wash and boil the oranges unpeeled in some water for nearly 2 hours - careful not to let them boil dry Let them cool, then cut open and remove pips. Put the pipless oranges in processor and zap into pulp. In a large bowl beat the eggs till well mixed and then add the ground almonds (If you can't find commercially ground almonds, skinless almonds should be ground very fine using some of the sugar in the processor with the almonds, so that they do not get too "greasy"), sugar, baking powder and orange pulp - mix thoroughly and pour into cake tin. Bake for about an hour and toward the end check - if still pretty wet leave another 5 + mins and recheck. Cool in cake tin. This is a very moist cake almost like a pudding (Adapted from Claudia Roden) Souzana -------------------------------------------------------- Flourless Chocolate Espresso Cake Serving Size : 12 Categories : Cakes Chocolate Desserts Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 3 10 ounce frozen raspberries in syrup -- thawed Cake: 12 ounces semi sweet chocolate -- chopped 4 ounces unsweetened chocolate -- chopped 1 pound unsalted butter -- diced 1 cup espresso 1 cup brown sugar, packed 8 each eggs, large For Sauce: Puree raspberries in processor. Chill. For Cake: Preheat oven to 350 degrees. Line bottom of 9" pan with parchment paper. Place all chocolate in large bowl. Bring butter, espresso (regular or instant dissolved in 1 cup water) and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into pan. Place cake pan in roasting pan. Pour enough not water to come half way up sides of cake pan. Bake until center of cake is set and tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill cake overnight. Serve with sauce. Nadine -------------------------------------------------------- Flourless Chocolate Cake As this cake bakes, it rises like a souffle and then falls as it cools. From: Cakes (Williams-Sonoma) Yield: 12-14 10 ounces bittersweet chocolate, chopped 3/4 cup (6 ounces) unsalted butter, cut into pieces 2 teaspoons vanilla 5 large eggs, at room temperature 1 cup sugar bittersweet chocolate glaze 1 cup chopped, toasted hazelnuts or macadamia nuts (optional) Preheat the oven to 350 deg F. Butter a 9" springform pan. Line the bottom with a piece of parchment paper cut to fit precisely. In heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring, until mixture is smooth. Remove from heat and let cool. Whisk in the vanilla. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens and triples in volume, about 6 minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour the batter into the prepared pan. Bake until the top forms a crust and cracks, and a toothpick inserted into the center comes out with some wet batter attached, about 45 minutes. Transfer to a rack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and invert them together. Lift off the pan bottom and peel off the parchment paper. Pour the lukewarm glaze over the cake top; use an icing spatula to coax it down the sides. If desired, press 1 cup chopped, toasted hazelnuts or macadamia nuts onto the sides of the freshly glazed cake. Refrigerate until the glaze sets, about 1 hour. -------------------------------------------------------- Bittersweet Chocolate Glaze This simple glaze is used on many French cakes when a thin, shiny coating is desired. If you like, whisk in 1 Tablespoon Cognac or rum once the chocolate melts. 6 Tablespoons heavy (double) cream 6 Tablespoons dark corn syrup 8 ounces bittersweet chocolate, chopped In a medium, heavy saucepan over medium heat, combine the cream and the corn syrup. Bring to a simmer, then reduce the heat to low. Add the chocolate and whisk until melted and smooth, about 1 minute. Remove from the heat and let stand until lukewarm, about 10 minutes. The glaze should be thick but still pourable. For raspberry flavor: Increase the cream to 1/2 cup and use 6 Tablespoons seedless raspberry jam in place of the corn syrup. For topping cheesecake: Omit the corn syrup and increase the cream to 3/4 cup. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.