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My DH and kids say this cake is "sinfully incredably, awsome" evolved from Favorite recipes (1985). Flourless
- 10 ounces semisweet chocolate, broken into small pieces
- 1⁄2 cup lightly-salted butter, cut into 8 pieces
- 6 large eggs, separated,at room temperature
- 1 cup sugar
- 2 teaspoons Creme de Cacao, kahlua or dark rum
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups whipping cream, well chilled
- 2 1⁄2-3 tablespoons powdered sugar
- Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
- Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
- Melt chocolate with 1/2 cup (125ml) butter.
- Keep chocolate warm over a pan of warm, tap water.
- Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
- Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
- Add chocolate mixture to the yolk mixture, beat until completely smooth.
- Add creme de cacao and vanilla, beat until blended.
- Beat egg whites in medium mixer bowl at high speed until soft peaks form.
- Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
- Fold whites gently but thouroughly into chocolate mixture.
- Pour batter evenly into reserved pan, smooth top.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
- Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
- Total baking time is 1 hour.
- Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
- Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
- Remove toweling and cool cake completely.
- Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
- Whip cream in chilled mixer bowl on high speed until soft peaks form.
- Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
- Dust top of cake with remaining powdered sugar just before serving.
- Serve cake at room temperature with whipped cream.
- "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."
[i]" Sinfully,incredably awesome"[/i]is Dorothy's family's description of this flourless chocolate cake. My family has resorted to some delvilish behavior. Someone(s) is forking the cake right out of the dish and the clean fork supply is reaching a critically low level. The only thing I changed was the whipped cream, adding more sugar, vanilla and cream of tartar. I topped the cake with the whipped cream, once it was cool. Have to go - before the clean forks are gone!
I was so disappointed in this recipe. It just didn't have the smooth texture and rich chocolate flavor I,was expecting. It's not worth the calories so I won't make it again.