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Old 02-01-2011, 04:22 AM posted to rec.food.cooking
sf[_9_] sf[_9_] is offline
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Default Question about baking: springform pans

On Sat, 01 Jan 2011 22:39:10 -0500, ravenlynne
wrote:

The one I made was fabulous...very fudgy..solid.


Thanks for the recipe, Lynn. I'll try that next time or maybe I
should try cooking the one I used somewhat longer. Comments are from
the person who posted the recipe, not me. I used an electric mixer
and "fluffed" up the egg whites, so that part wasn't a problem for me.
I also cut a piece of parchment to fit the bottom of the pan, sprayed
it with Pam (canola Pam) and dusted it with cocoa powder, so that
worked out for me too.


Quick and Easy Flourless Chocolate Cake
chowhound.com

- 12 oz. semisweet or bittersweet chocolate chips (I use Ghiradelli
60% cacao bittersweet to good effect, I think; it's very intensely
chocolately and not overly sweet)
- 1/2 C. butter
- 1/4 C. sugar
- 1/4 C. strong freshly brewed coffee
- 2 T. liqueur (Kahlua, Chambord, brandy... I've even used bourbon)
- 3 eggs
- cocoa powder for dusting

Heat oven to 425F. Butter 8-inch springform pan. The cake has a
tendency to stick to the sides and bottoms of the pan, so a dusting of
cocoa powder can be helpful.

In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee
and liqueur.

Microwave on high 1-2 minutes until chocolate and butter are melted
and smooth when stirred. (For my microwave, I check after the first
minute and stir at the 1 minute, 1.5 minute and 2 minute markers.)

Whisk in eggs until smooth and VERY well blended. (Whisk until past
the point where you think it's well blended, since a stray albumen
'fiber' really ruins the texture.)

Turn mixture into prepared pan. Bake 13-15 minutes.

Cake will not completely set in middle. Sides should pull away
slightly from pan. Cool to room temperature, then refrigerate until
cold.

I use a slightly warm butter knife to separate the cake from the sides
of the pan before releasing if the cake hasn't pulled away from the
sides of the pan enough. Dust with additional cocoa powder or
powdered sugar if you like that aesthetic. (It's a good way to
distract from cracks if you have any.)

Makes 10 servings


--

Never trust a dog to watch your food.