Saturday, November 6, 2010

Flourless Chocolate Divine Cake

***found in InStyle Magazine February 2009

A great restaurant in NYC called The Spotted Pig (located on 314 W. 11th St. (212) 620-0393) reveals its latest cult classic dessert.  With a twist of citrus and a shot of liquor a classic chocolate flourless cake turns into a cult fav.

This cake is divine!  I'd make it anytime for a dinner party or holiday like Thanksgiving.  Cakes like these are classic for both the GF and the non.

Be careful though!  There is liquor in this treat.  It makes the cake so much more rich, but beware the kiddies know this is an "adult" dessert.

Serves 12

1/2 lb. bittersweet baking chocolate (click HERE for chocolate options)
1/2 cup unsalted butter (1 stick) cut up
3 tbsp. bourbon (check for gluten free)
1 orange, zested
4 eggs
2/3 cup granulated sugar

Spiced Cream:
3/4 cup chilled heavy cream
2 tbsp. confectioners' sugar
1/2 tsp. ground cinnamon 
1/8 tsp. nutmeg
1/8 tsp. cardamom
1/8 tsp. ground cloves

1. Preheat oven to 325 degrees.  Butter and flour (gf flour like Bob's Red Mill All Purpose GF Flour or Amaranth Flour...) sides of a round 9-inch baking pan and line bottom with parchment paper.
2.  Melt chopped chocolate and butter in a double boiler, stirring until smooth.  Mix in bourbon and orange zest; set aside
3.  With an electric mixer, beat eggs and granulated sugar in a bowl until mixture is thick and pale yellow ribbons form, about 6 minutes.  Fold mixture into chocolate little by little.  Spoon batter into prepared pan.
4.  Bake for 35 minutes or until toothpick inserted in center comes out clean.  Cool on a wire rack.
5.  With a mixer, beat cold heavy cream until frothy.  Add confectioners' sugar and spices; continue beating until soft peaks form.  Chill in refrigerator.
6. Transfer cake to a serving platter; garnish with spiced cream and chocolate shavings.

Enjoy!! xoxo Julie

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