Ingredientes para Flourless Bittersweet Chocolate Cake
- 18 ounces bittersweet chocolate, chopped
- Unsalted Butter
- 2 tablespoons cognac
- Eggs
- Granulated Sugar
- ½ cup heavy cream
- 1 tablespoon honey
- Seedless Raspberry Preserves
- Melted milk chocolate (amount to taste)
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Cómo preparar Flourless Bittersweet Chocolate Cake
- Preheat oven to 350°F (175°C). Position a rack in the center.
- Butter a 9-inch springform pan. Line the bottom with parchment paper, buttering the paper.
- In a medium saucepan, combine 12 ounces bittersweet chocolate (chopped) and 6 tablespoons (3 ounces) unsalted butter.
- Cook over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in 2 tablespoons cognac.
- Let cool slightly.
- In a medium bowl, whisk together 6 large egg yolks and ½ cup (100g) granulated sugar until pale and thick.
- Gently fold in the cooled chocolate mixture.
- In a clean bowl of a stand mixer, beat 6 large egg whites at medium speed until frothy.
- Gradually increase speed to medium-high and beat until soft peaks form.
- Gradually add the remaining ¼ cup (50g) granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the chocolate mixture in three additions. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the pan for 10 minutes. Run a small knife around the edges to loosen.
- Remove the sides of the springform pan. Invert the cake onto a wire rack; remove parchment paper.
- Cool completely. Wrap in plastic wrap and refrigerate overnight.
- Prepare the chocolate glaze: In a medium bowl, place 6 ounces bittersweet chocolate (chopped).
- In a small saucepan, bring ½ cup heavy cream to a simmer. Remove from heat and stir in 1 tablespoon honey.
- Pour the hot cream mixture over the chocolate and let stand for 30 seconds.
- Whisk until smooth. Cover and let stand at room temperature for 30 minutes, or until slightly thickened.
- Remove the cake from the refrigerator. Place on a wire rack over a baking sheet.
- Spread raspberry preserves (amount to taste) evenly over the top and sides of the cake.
- Pour the chocolate glaze over the cake, covering completely. Spread evenly.
- Drizzle melted milk chocolate (amount to taste) over the top.
- Serve immediately, or refrigerate. Bring to room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
85g
Fat
40g
Carbs
8g
