Flourless Chocolate Cake with Crème

Flourless Chocolate Cake with Crème

This may well be my signature cake I have sold so much of this cake by the slice by weight and made lots of money, at street fairs and farmers markets. This is a wonderful cake the taste is out of this world good to say the least. Yes, this cake has lots of ingredients and it is a bit pricey to prepare but, once you make it you will know why after just one sample taste of this cake people will pay to have a slice of heaven on earth. Whoever, you make this cake for will Love you forever.
Bon a Petite!

Crème:
2 cups half-and-half
1 vanilla bean, split
½ cup sugar
4 large egg yolks, separate cold, keep room temperature

Cake:
10 ounces premium bittersweet or semisweet chocolate, coarsely chopped
¾ cup (1 ½ sticks) unsalted butter
½ cup unsweetened Dutch processed cocoa powder
½ cup chocolate, coffee, or hazelnut liqueur
5 large egg, room temperature
1 cup sugar

Icing:
¼ heavy cream
8 ounces premium bittersweet or semisweet chocolate, coarsely chopped
6 Tablespoons chocolate, coffee, or hazelnut liqueur

Presentation:
Crème
¾ cup chocolate, coffee, or hazelnut liqueur

1.    Crème: Bring half-and-half to simmer in medium heavy saucepan. Scrape in seeds from vanilla bean; add bean. Whisk sugar and egg yolk in medium bowl until well blended. Gradually whisk in some of the half-and-half mixture. Stir back into pan and cook about 5 minutes stirring constantly, over medium- low heat, until custard thickens and coats a metal spoon. Do Not Boil or mixture may curdle. Strain custard, cover and refrigerate.

2.    Cake: Butter 9 x 2 ¾ -inch springform pan; line bottom with parchment paper, butter parchment, then dust pan with cocoa, tapping out excess.

3.    Melting chocolate and butter in medium heavy saucepan over low heat, stirring until smooth; cool slightly. Whisk in cocoa and liqueur.

4.    Beat eggs and sugar in large electric mixture bowl at high speed until whitens and triples in volume, about 6 minutes. Fold in chocolate mixture.

5.    Scrape batter into pan, smoothing edges. Bake about 40 minutes until top forms crust and cake tester in center comes back with very moist crumbs attached.

6.    Cool cake in pan on wire rack 5 minutes. Press down on crusty portion of cake to even. Release and remove springform pan sides.

7.    Invert cake on rack, peel off parchment, and cool completely.

8.    Icing: Bring crème to simmer in medium heavy saucepan. Add chocolate and 6 Tablespoons liqueur; whisk until smooth. Let icing stand until cool but still spreadable about 15 minutes.

9.    Place flourless cake on cake plate and smooth icing over top and sides. Chill cake 1 hour.

10.    Presentation: Simmer3/4 cup liqueur in small heavy saucepan about 5 minutes until reduced to generous ½ cup; cool.

11.    Pool crème on plates, spoon reduced liqueur decoratively on top of crème and swirl with knife. Center wedge of cake on each plate.

Enjoy it!
– Chef Jerrieann Taylor

 

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