Chocolate cake
Flourless Chocolate Cake (French)Yield: 12 servings
Ingredients:
7 oz (200 g) semisweet chocolate (45-50% cocoa)
3/4 cup (180 g) butter
1 cup (200 g) sugar
4 eggs, separated
Method
1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
7. Fold in the beaten egg whites.
8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie because no flour is used.
9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!
Death By ChocolateYield: 12 servings.Ingredients8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1? teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 50 minutes.
7. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally.
Frosting
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.
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