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Flourless Chocolate Cake with Creme Fraiche Topping

Serves: Makes 8 to 10 servings

Ingredients:

Cake:

  • 10 ounces semisweet or bittersweet chocolate (up to 70 percent cacao), finely chopped
  • 1¼ sticks (5 ounces) unsalted butter, cut into small pieces
  • 5 large eggs
  • ½ cup (3½ ounces) sugar

Topping:

  • 1 (8-ounce) container crŽme fra”che
  • ¼ cup (2 ounces) heavy whipping cream
  • 1½ tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon framboise (raspberry brandy) or Chambord (black raspberry liqueur) (optional)
  • 2 half-pint baskets (12 ounces) raspberries

Procedures:

  1. Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the pan with melted butter, oil, or high-heat canola-oil spray.


  2. Make the cake: Bring 2 inches of water to a boil in the bottom of the double boiler. Place the chocolate and butter in the top portion (off heat). Reduce the heat to a simmer and set the chocolate mixture on top. Heat gently, stirring frequently, until melted and smooth. Set aside.


  3. Whip the eggs and sugar in the bowl of the stand mixer on high until the mixture holds a 3-second ribbon. With the spatula, scrape the eggs on top of the chocolate mixture and gently but thoroughly fold in until no streaks of egg remain.


  4. Scrape the batter into the prepared pan. Bake for 30 to 40 minutes, until firm to the touch and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Transfer to a rack to cool completely. It will fall in the center and look a bit uneven-this is normal.


  5. Run the thin, flexible knife or spatula around the edge of the pan to loosen the cake and then pop off the side. Slide onto a serving plate.


  6. Make the topping: Place the crŽme fra”che, cream, sugar, vanilla, and framboise in the cleaned mixer bowl and whip until firm peaks form. Be careful not to overwhip or it will become grainy. If this happens, add 2 tablespoons of cream and stir-the mixture should smooth out. If not, add a little more cream.


  7. With the icing spatula, spread the crŽme fra”che evenly across the top of the cake. Pick through the raspberries and discard any debris or molded berries. Pile them on top of the cake. Cut the cake with a thin, sharp knife, wiping the knife with a hot, damp towel between each slice.


Storing: Remove immediately or refrigerate until needed, up to 3 days. Remove the cake from the refrigerator at least 30 minutes before serving, so the texture has a chance to soften.

by Sur La Table & Andrews McMeel Publishing

 
 
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