---------------------------------------------------------------- From: Johnson Newsgroups: rec.food.recipes Subject: COLLECTION (5) Flourless Chocolate Cake Followup-To: rec.food.cooking Date: 23 Sep 1997 05:09:22 -0600 Organization: http://home.sprynet.com/sprynet/jmjohnsn Reply-To: Johnson NNTP-Posting-Host: mack.rt66.com Chocolate Mousse Cake One-of-a-Kind Chocolate Cake Chocolate Truffle Cake Supreme Chocolate Decadence Cake with Raspberry Sauce Hazelnut Flourless Cake Here are various flours chocolate cake recipes that I have. I hope one of them is what you are looking for. ~Marg Chocolate Mousse Cake 1 cup granulated sugar 2 cup butter 1 cup water 1 tsp. instant coffee, if desired 16 oz. semisweet chocolate, cut into pieces 8 eggs, slightly beaten --- 1/2 cup chilled whipping cream 1 Tbsp. powdered sugar Heat oven to 350 degrees. Grease spring form pan. Heat sugar, butter, water, coffee (dry) and chocolate in saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Stir in eggs. Pour into spring form pan. Bake until toothpick comes out of center clean, 45-50 minutes. Cool completely. Remove from pan; cover with plastic wrap and refrigerate until chilled, at least 4 hours. Beat cream and powdered sugar in chilled bowl until stiff. Garnish cake with cream and almonds if desired. Refrigerate any remaining cake. Please note that this cake is different from most flourless cakes because you do not separated the eggs and add the whites whipped. It is therefore a denser, fudgier cake. One-of-a-Kind Chocolate Cake 1 cup unsalted butter 16 oz. semisweet chocolate 9 eggs, separated 1 1/4 cup sugar Garnish (optional) 1/3 cup slivered almonds 1 cup heavy cream, whipped Preheat oven to 350 degrees. Butter a 9 inch spring form pan, line the bottom with a round of waxed paper cut to fit, then butter and flour the paper. Melt butter and chocolate over low heat, stirring frequently. Let cool. Beat the egg yolks for a minute, then slowly add the sugar and continue beating until thick and pale. Add the cooled butter and chocolate mixture, and stir until thoroughly blended. In another bowl beat the egg whites until they are stiff but moist and stand in peaks that droop slightly. Drop the chocolate mixture over the whites, then gently fold together until thoroughly blended. Remove 1/3 of the batter and refrigerate it. Spread the remaining batter evenly in the prepared pan. Bake for 25-30 minutes. Remove from oven and let cool for 30 minutes, then turn out on serving platter to cool completely. Frost cake with the reserved batter. Garnish with almonds and serve with whipped cream if you wish. Chocolate Truffle Cake Supreme 1 1/4 cup unsalted butter 3/4 cup cocoa 1 cup plus 1 Tbsp. sugar, divided 1 Tbsp. flour 2 tsp. vanilla extract 4 eggs, separated 1 c.(1/2 pt.) cold whipping cream Chocolate curls (optional) Heat oven to 425 degrees. Grease bottoms of 8 inch spring form pan. Melt butter over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat and let cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition. Beat egg whites with 1 Tbsp. sugar until soft peaks form; gradually fold into chocolate mixture. Spoon batter into pan. Bake 16-18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly as it cools). Remove from pan and refrigerate for at least 6 hours. Top cake with whipped cream and chocolate curls. Cut while cold, but let stand for 10-15 minutes before serving. Chocolate Decadence Cake 12 oz. bittersweet chocolate 1/2 cup butter (real) 8 eggs (separated) 1/2 cup sugar, divided 1 tsp. vanilla 1/8 tsp. salt In heavy saucepan, melt the chocolate and butter, stirring constantly until smooth. In a large bowl beat the egg yolks with 2 Tbs. of the sugar and the vanilla about 3 minutes or until creamy. Whisk the melted chocolate into the yolk mixture. Whisk a little of the chocolate mixture into the yolk mixture to warm it first and then whisk the chocolate mixture in. In another large bowl, beat the egg whites with the salt until foamy. Gradually beat the remaining sugar in, beating until soft peaks form. Gently fold meringue in chocolate mixture. Gently whisk together until just blended. Butter a 9" inch spring form pan; line bottom with parchment paper. Spread batter in the pan and bake on the lower shelf of a preheated 350 degree over for 30-35 minutes or until a toothpick inserted in the center comes out clean. Leave the cake in pan, place on a wire rack to cool completely. Cake will shrink and fall as it cools. *prepare raspberry sauce while cake cools. Raspberry Sauce 10 oz. pkg. frozen raspberries with syrup, thawed. 2 1/2 tsp. cornstarch Whipped cream Fresh Raspberries Thoroughly drain raspberries adding syrup to a small saucepan. Whisk cornstarch into the syrup. Cook and stir over medium heat until slightly thickened. Cool completely. Gently mix in raspberries. Remove cooled cake from pan; peel off parchment. Place cake on serving plate. Pipe or dollop with whipped cream. Garnish with fresh raspberries, if desired. Cut into wedges to serve and add the raspberry sauce to the individual slices at serving. Note: It looks very pretty to put about a Tbs. of the sauce on a dessert plate and then put a slice of the cake on top of it with whipped cream and fresh raspberries on top. Hazelnut Flourless Cake 1 1/4 cup shelled hazelnuts 3/4 cup butter, softened 1/3 cup granulated sugar 1/3 cup packed brown sugar 6 oz. semisweet chocolate, chopped 2 oz. unsweetened chocolate, chopped Pinch of salt 6 large eggs, separated and at room temperature 2 Tbsp. sugar 1/2 cup heavy or whipping cream 2 Tbsp. Hazelnut flavored liqueur Glaze 3 oz. semisweet chocolate, chopped 4 Tbsp. butter 1 Tbsp. water Mint leaves and candied violets for garnish Preheat oven to 350 degrees F. Toast nuts on baking sheet until lightly browned, 12-15 minutes. Wrap nuts in towel; cool 5 minutes. Rub nuts in towel to remove skins and cool. Pulse nuts in food processor with 1 tablespoon of sugar until finely ground. Melt chocolates and cream over low heat until smooth, cool. Preheat oven to 350 degrees F. Butter 9-inch spring form pan. Line bottom with waxed paper and butter and flour paper. Beat butter, 1/3 cup sugar, brown sugar, and salt until light and fluffy. Beat in egg yolks two at a time. Add chocolate mixture and liqueur, beat until just blended. Stir in nuts. Beat egg whites to soft peaks. Beat in 1 tablespoon sugar and beat until stiff. Fold egg whites into batter. Pour into prepared pan. Bake 45 minutes or center is puffed and firm. Cool on wire rack 20 minutes. Remove from pan (also remove paper) and cool completely. For Glaze: Melt chocolate, butter and water over low heat until smooth, stirring occasionally. Pour warm over cake, smooth top and sides. Let stand 2 hours or over night. -- WE HAVE A NEW LOOK!! http://home.sprynet.com/sprynet/jmjohnsn ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.