Flourless Chocolate Cake?
malab...@webtv.net
and might miss it. Thanks.
Follow your Dreams
Enjoy!
///\\\
oo
¿
{~}
Suzi
Richard Kaszeta
> >Does anyone have a recipe? Please email, I don't get here very often
> >and might miss it. Thanks.
> Nah, put it here too. I want to know what one would use in lieu of
> flour (or maybe it just doesn't use wheat flour?).
Ground almonds, ground pecans or ground walnuts do a good job... you
get a slightly denser result, but very tasty. :)
--
Richard W Kaszeta Graduate Student/Sysadmin
bo...@me.umn.edu University of MN, ME Dept
http://www.menet.umn.edu/~kaszeta
Preston Andreas
(off topic)
--
pand...@texas.net
malab...@webtv.net wrote in message
<28113-36...@newsd-142.iap.bryant.webtv.net>...
Does anyone have a recipe? Please email, I don't get here very often
and might miss it. Thanks.
Follow your Dreams
sp...@bulback.cat
>Does anyone have a recipe? Please email, I don't get here very often
>and might miss it. Thanks.
>
>Follow your Dreams
> Enjoy!
>
> ///\\\
> oo
> =BF
> {~}
>
> Suzi
>
Nah, put it here too. I want to know what one would use in lieu of
flour (or maybe it just doesn't use wheat flour?).
Kim, who can only think of ice cream cakes when a flourless cake is
mentioned.
at is om
Kathy
>Does anyone have a recipe? Please email, I don't get here very often
>and might miss it. Thanks.
>
>Follow your Dreams
> Enjoy!
>
> ///\\\
> oo
> =BF
> {~}
>
> Suzi
>
Strangely enough, I came upon the recipe in one of my cookbooks two
days ago, hence your request rang a bell! I have not tried this recipe
but the book, The Edmonds Cookery Book, is regarded as a must-have
book for every New Zealand household. It's very trustworthy. Three
millions copies have been sold. There are only 3.5 million people in
NZ!
RICH CHOCOLATE CAKE
(a very moist and rich flourless cake, suitable as a dessert)
175g unsalted butter, softened
3/4 C brown sugar
1 tssp vanilla essence
6 eggs, separated
150g cooking chocolate, melted
2 x 70g packets ground almonds
Cream butter, sugar and vanilla until light and fluffy. Beat in egg
yolks. Fold in melted chocolate and almonds.
In another bowl, beat egg whites until soft peaks form. Gradually fold
whites into chocolate mixture.
Pour into a greased and lined 20cm spring-form tin.
Bake 190C for 20 minutes then reduce heat to 150C for a further 35
minutes or until firm.
Allow cake to cook in tin.
Release cake and transfer to a serving plate.
Dust with icing sugar and serve warm or cold with cream.
CHOCOLATE LIQUEUR CAKE
Omit vanilla essence and replace with 2 tssp chocolate, coffee or
orange liqueur.
Ladibugz77
>Does anyone have a recipe?
Here's are recipes for flourless chocolate cake and flourless carrot cake ---
FLOURLESS FOOLPROOF FABULOUS CHOCOLATE CAKE
10 oz. Chocolate -- bittersweet
1/2 Cup Butter, sweet -- softened 1/2 Cup Sugar
5 Eggs -- separated
2 Tablespoon Rum -- dark
1/3 Cup Walnuts -- chopped
Preheat the oven to 325F
Butter an 8-inch cake pan and line the bottom with parchment paper. Melt the
chocolate in a double boiler. Beat the butter with 1/4 cup of the sugar until
light and fluffy. Add the egg yolks, two at a time, and then the rum, then the
walnuts, beating well each time.
In a separate bowl, beat the egg whites and the rest of the sugar until they
are stiff and shiny. Add the melted chocolate to the butter mixture and
combine well. Fold in the egg whites and combine well, until there are no more
white streaks. Pour the mixture into the cake pan and bake about 25 minutes,
until a toothpick inserted in the center comes out with a few crumbs. Cool
cake.
Flourless Carrot Cake
1 c Almonds, with skins
2 lg Carrots, peeled and trimmed Finely grated zest of 1/2 lemon
Juice of 1/2 lemon
1 ts Vanilla
3 lg Eggs, separated
2/3 c Sugar
4 tb Cornstarch
1/2 ts Baking powder
1 tb Pine nuts
Powdered sugar
Preheat oven to 350F.
Butter the sides of an 8 x 2-inch cake pan and line the base with a circle of
baking parchment, and butter the
parchment.
Using a nut mill, grind almonds to flour and set aside.
Using the same nut mill, grate carrots into fine' shreds. There should be 1
1/2 cups, quite firmly packed, Place in a bowl; add lemon zest and juice Set
aside.
Beat egg whites until they start to stiffen, sprinkle with half the sugar, a
little at a time, and continue beating until stiff and glossy. Beat egg yolks
with remaining sugar until very thick and pale lemon in color. Stir in carrot
mixture and ground almonds. Fold in egg whites. Sift cornstarch and baking
powder on top and fold in lightly but thoroughly.
Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle with
pine nuts.
Bake for 40 minutes or until tester comes out dry. Let cool in pan for 10
minutes.
Run a knife blade around edge of cake and unmold onto a rack. Peel off paper,
reverse onto rack right side up, and let cool completely.
Dust edges with a 2-inch wide band of powdered sugar (let toasted nuts show in
the center) before serving.
Donna
** to e-mail me, remove my cat **
Carla Miriam Levy
>>>>> "Suzi" == malabarsue <malab...@webtv.net> writes:
Suzi> Does anyone have a recipe? Please email, I don't get here
Suzi> very often and might miss it. Thanks.
<delurk>
I just read one at the Cook's Illustrated website. I haven't tried
it yet though. Hang on... <surf surf surf> here it is:
http://www.cooksillustrated.com/site_master/CI_MA_98/chocolatecake.html
carla
<relurk>
--
*--------------------------------------------------------------------------*
Carla M. Levy ~ http://hussle.harvard.edu/~clevy ~ Harvard Physics
"There is no exercise of the intellect which is not, in the
final analysis, useless." -- Borges
Tom
chocolate, there's nothing more divine than the combination of
chocolate and raspberries. In the summer, I use fresh raspberries
instead of frozen.
* Exported from MasterCook *
Rich Chocolate Cake
Recipe By :
Serving Size : 1
Categories : Dessert Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Butter, unsalted
1 pound Semi-sweet chocolate
4 each Eggs
1 tablespoon Sugar
2 cups Heavy cream
1 tablespoon Powdered sugar
1 teaspoon Vanilla extract
Chocolate curls
Raspberries -- fresh/frozen, pureed
1. Preheat oven to 425. Butter and flour an 8-inch cake pan. Cut
a round of parchment to fit the bottom and flour the paper.
2. In the top of a double boiler, melt together the butter and
chocolate over barely simmering wter, stirring constantly until
chocolate is shiny and smooth. Set aside.
3. In a mixing bowl that will set on top of the pan with the hot
water, place the eggs and 1 T sugar, heat, constantly stirring
with a whisk over simmering water, until sugar is dissolved and
mixture is barely warm. Remove from heat and beat at highest speed
of an electric mixer for eight minutes. Carefully fold in flour,
then very gently but thoroughly fold in chocolate mixture.
4. Pour into the cake pan and bake for fifteen minutes. Remove
from oven, cool, and place pan in freezer for 8 hours or more. On
the day you are serving, remove from freezer, rest for 20 minutes,
then remove from pan and place on serving plate. Whip cream with
powdered sugar and vanilla until stiff. Pile 3/4 of cream in
center of cake, decorate with chocolate curls, then pipe remaining
cream around the edge. Refrigerate until serving. Serve puree on
the side.
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malab...@webtv.net
As soon as I try one, I post the outcome.
Follow your Dreams
Enjoy!
§§§§
oo
¿
©
Suzi
malab...@webtv.net
Unknown
on the cover of January's Bon Appetit and the recipe is on pg. 95.
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