ChatterBank21 mins ago
A cake without flour?
My partner was a chef on the cross channel ferries, where he came accross a recipe for a chocolate cake with a difference. It was a very light cake which, apparently, just melted in your mouth. Have any of you gourmands out there heard of this recipe? I'd like a copy if anyone Knows how to make it. Thanks in advance, Cream Puff x
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Nestle Chocolatier Flourless Chocolate Cake
375 g NESTLE� CHOCOLATIER 62% Cacao Bittersweet Chocolate Morsels
225 g unsalted butter, cut into pieces
60 ml water
0.4 g NESCAFE� TASTERS CHOICE� 100% Pure Instant Coffee Granules
65 g granulated sugar
8 large eggs
Powdered sugar
Sweetened whipped cream (optional)
PREHEAT oven to 325 degrees F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Pour batter into prepared pan.
BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.
375 g NESTLE� CHOCOLATIER 62% Cacao Bittersweet Chocolate Morsels
225 g unsalted butter, cut into pieces
60 ml water
0.4 g NESCAFE� TASTERS CHOICE� 100% Pure Instant Coffee Granules
65 g granulated sugar
8 large eggs
Powdered sugar
Sweetened whipped cream (optional)
PREHEAT oven to 325 degrees F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.
PLACE morsels, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Pour batter into prepared pan.
BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.
Chocolate Sponge Cake
168 g semisweet chocolate, chopped
10 eggs, separated
175 g white sugar
340 g ground almonds
Melt chocolate in top of double boiler; set aside.
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
168 g semisweet chocolate, chopped
10 eggs, separated
175 g white sugar
340 g ground almonds
Melt chocolate in top of double boiler; set aside.
Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds. Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
Hi BBWCHATT, this first one sounds like the recipe, I will cetainly try it. The secons sounds equally good. Can I get Nestle Cholcolatier Choc morsels andNescafe Tasters Choice in UK? If you could give an equivalent, if any, for these 2 ingredients, incase I can't find them. Thanks very much indeed, I'll let you know how I got on! Cheers, Cream Puff x
Hi Cream Puff - I am glad I found the recipe you were looking for. If I wanted to substitute, I think I would just use any good quality semi-sweet dark chocolate chips and any good quality instant coffee. I am pretty sure you have the Nestle chocolate brand in the UK though - and I think Taster's Choice instant coffee is owned by Nestle so you may have it too. Let me know how it works out for you please - good luck!!!
Wazzaa - I live in Chattanooga, Tennessee, USA - so there is a time difference - but I am an old lady who sleeps 30 minutes or an hour at a time and then wakes up for anywhere from a few minutes to a few hours. When I can't sleep, sometimes I just play on the computer until I think I can sleep a while longer! Luckily I work from home - so I make my own schedule and can sleep a lot later in the morning that some people can:) Have you tried that cake recipe out yet?
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