ZESTY FLOURLESS CHOCOLATE CAKE

VALENTINE’S DAY IS COMING UP!

Flourless Chocolate Cake is one of our favorite desserts. Creamy, chocolate-y, sweet, intense, decadent but not too much. Not until I took it to a new level, that is. First, I added orange zest to the batter. Not a lot, but enough to give the cake a brighter flavor. Chocolate and orange is another one of those culinary matches made in heaven, if you ask me. This cake proves it.  But what really took care of decadence was adding a ganache on top, and then shaving Valrhona chocolate all over. OMG, this was stupendously good.

flourlesschoccake

 

ZESTY FLOURLESS CHOCOLATE CAKE
(adapted from this recipe)

7 oz extra bittersweet chocolate
14 Tbs unsalted butter  (1 + 3/4 sticks)
5 large eggs, separated
1 Tbs vanilla extract
3/4 cup granulated sugar
zest of half a large orange
pinch of salt
2 Tbs unsweetened cocoa powder
for the ganache:
1 cup heavy whipping cream
8 ounces semi-sweet chocolate, cut in small pieces
1/4 teaspoon vanilla extract

Shaved chocolate to taste for final decoration

Heat the oven to 350F. Grease a 10-inch springform pan.

In a small bowl, sift the sugar and combine it with the orange zest. Rub the zest with your fingers to release the oils into the sugar. Reserve.

Combine the chocolate and butter in a double boiler over simmering water, heating until fully melted and smooth.  Transfer to a bowl, let it cool slightly for a few minutes, and whisk in the egg yolks and vanilla.  Add the sugar/orange mixture,  salt, and cocoa powder, while constantly stirring.

Whip the egg whites to soft peaks.  Gently mix about one-third of them into the chocolate mixture, fold the remaining whites trying to deflate them as little as possible. Pour the mixture into the prepared springform pan.  Place in the lower rack of the oven and bake for 25-28 minutes.

Remove the cake to a rack and immediately loosen the sides of the pan. Allow the cake to cool before icing. If the cake is too uneven, shave the protruding parts with a serrated knife to even out the surface, but no need to make it perfectly flat. Usually the edges will be a bit too high, with a collapsed center.

Make the ganache by heating the whipping cream in a small saucepan until bubbles appear along the sides. Place the chocolate in a small bowl, and add the hot whipping cream and the vanilla on top. Mix gently until the chocolate is fully incorporated, very smooth. Let it cool for 10 minutes, then pour over the cool cake. I like to do that by placing the cake back in the springform pan, so that the icing is contained. Refrigerate for a couple of hours. Open the pan and remove the iced cake to a serving platter, leaving it at room temperature for half an hour or so before slicing it (a wet knife is a must).

ENJOY!

to print the recipe, click here

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Comments: I’ve always been partial to a classic flourless cake in which at most a delicate shower of powdered sugar would be added for cosmetic reasons. The surface of a flourless cake tends to be a bit cracked and uneven, as the cake puffs up in the oven, but then collapses in all its fugdy glory.  A dollop of whipped cream would show up in real special situations. But those who follow my blog might remember that my husband firmly believes that a cake is not a cake without frosting. Or icing. Or whatever indulgent concoction is added on top of it. Powdered sugar would not suffice. I made this cake the day before we would be hosting a reception at home, and Phil started his Movement For Frosting right away. I caved. Made a simple ganache and poured all over it early next morning. Then shaved some Valrhona chocolate on top. Decadent? Perhaps. But I tell you, this was one awesome cake.  Try it, serve it for your friends, sit back and wait for the compliments. Once they stop moaning, that is…

I apologize for not sharing a picture of the sliced cake, but I do not like to take pictures when we are having a get-together. Just imagine a very dense, moist, perfect slice, that when you cut with your fork, will leave a nice coating of slightly melted chocolate on its tines. You then use your lips – with as much elegance as humanly possible –  to clean the fork, and repeat the process. Ad libitum.

flourless-chocolate-cake-from-bewitching-kitchen

Have I mentioned that Valentine’s Day is coming up?
(wink, wink)

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16 thoughts on “ZESTY FLOURLESS CHOCOLATE CAKE

  1. It sounds good but I’m going on a once burned, twice shy philosophy so I’d have to taste it first. 🙂

    My first and only flourless chocolate cake had the weight and texture of a brick. I wasn’t impressed by the taste either. I threw it away. I wasted a lot of high quality chocolate. Worst fail in years.

    Liked by 1 person

    • I simply cannot bring myself to halt things to take a photo – I find that a bit rude. I suppose everyone has good imagination to picture a slice of chocolate cake in their minds… right?
      😉

      Like

    • It worked very well, I think it will be a regular addition in my flourless concoctions from now on… Would be nice served with candied orange peel…. wow! Never made them from scratch, but it is one of my projects to try at some point.

      Like

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