Monday, April 19, 2010

Flourless Chocolate Cake with Chocolate Glaze by Colleen's friend Miriam Rotman

Hi Barb,
I recently went to a baby shower for my hip hop teacher. She taught up until almost her ninth month before an ankle sprain in class brought her to her senses! She used to be a professional dancer and a Stanford Dolly - so she has that invincibility thing going.
Anyway, we had the shower last Friday and it was during Passover. A few of the ladies attending were Jewish. My friend Miriam Rotman brought this amazing flourless chocolate cake - I've attached the recipe. It was really good - I brought home some leftovers and Buddy and Charlotte just hoovered them up.

I wrote back and said ---HIP HOP CLASSES?????

Hi Barb, 
Yes, I’ve been doing hip hop for about a year and half. The teacher is Indian and often uses Bollywood music which is a blast. And lots of Lady Gaga and Jay Z and other people who I should know the names of, but don’t. She promises to start teaching again in the Fall. It is both physically and mentally challenging. Mostly, it is the teacher – she is so positive and encouraging, you think you are as good as Usher (until you catch a glimpse of yourself in the mirror and realize you are one of the sorrier auditions for So You Think You Can Dance).


Flourless Chocolate Cake with Chocolate Glaze
Bon App├ętit  January 1999 (Kid-Friendly, Cake)

Yield: Serves 10 to 12/ From Miriam Rotman

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
(I used Guittard semisweet chocolate chips)
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped (I used the semisweet chocolate chips)

Chocolate shavings for decoration

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter spring-form pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. (The microwave works just as well)
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form (don't over beat). Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall a lot). In my oven 42 minutes was enough.
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. I also cut the cake a bit to ensure it was even.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Even better if made 1 day ahead. Cover with cake dome; store at room temperature or in the refrigerator.)

Garnish with chocolate shavings or leaves. Serve at room temperature.

You can store it in the freezer and eat it straight. My husband likes it best frozen...

Simple...and yet scrumptious! This cake is okay for Passover because it has no flour!


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