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FLOURLESS CHOCOLATE CAKE
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Rook
Nov 18, 2015, 7:37:44 PM11/18/15
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FLOURLESS CHOCOLATE CAKE
Chef's Kitchen: Cassis American Brasserie's flourless chocolate cake
Executive Pastry Chef Kate Bates of Cassis American Brasserie and
Bakery is our guide.
"Well it is really nice to have something elegant and delightful for
your guests during the holidays this fits the bill. It's incredibly
rich," says Chef Bates, "It's incredibly delicious and it's 4
ingredients -- eggs, sugar, butter and chocolate."
Chocolate Flourless Cake
Yield: 1 6-inch cake
Ingredients:
8 ounces 56 percent chocolate
6 ounces butter
¾ cup sugar
3 eggs
Directions:
Melt butter to rolling boil and pour over chopped chocolate.
Stir until smooth.
Whisk sugar and eggs in a metal bowl.
Place on stove and whisk until sugar dissolves.
Make sure not to cook your eggs.
Pour egg mixture over chocolate and stir until well combined.
Pour mix into a papered and oiled 6-inch cake pan.
Place cake into large roasting pan.
Pour hot water into the roasting pan until it settles halfway up the
side of the cake pan.
Carefully place roasting pan in the oven.
Bake at 325 degrees for 40 minutes.
Freeze overnight and remove by placing pan in very hot water to loosen
bottoms and sides.
Invert cake onto serving plate.
Finish with powdered sugar stencil.
---
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Chef's Kitchen: Cassis American Brasserie's flourless chocolate cake
Executive Pastry Chef Kate Bates of Cassis American Brasserie and
Bakery is our guide.
"Well it is really nice to have something elegant and delightful for
your guests during the holidays this fits the bill. It's incredibly
rich," says Chef Bates, "It's incredibly delicious and it's 4
ingredients -- eggs, sugar, butter and chocolate."
Chocolate Flourless Cake
Yield: 1 6-inch cake
Ingredients:
8 ounces 56 percent chocolate
6 ounces butter
¾ cup sugar
3 eggs
Directions:
Melt butter to rolling boil and pour over chopped chocolate.
Stir until smooth.
Whisk sugar and eggs in a metal bowl.
Place on stove and whisk until sugar dissolves.
Make sure not to cook your eggs.
Pour egg mixture over chocolate and stir until well combined.
Pour mix into a papered and oiled 6-inch cake pan.
Place cake into large roasting pan.
Pour hot water into the roasting pan until it settles halfway up the
side of the cake pan.
Carefully place roasting pan in the oven.
Bake at 325 degrees for 40 minutes.
Freeze overnight and remove by placing pan in very hot water to loosen
bottoms and sides.
Invert cake onto serving plate.
Finish with powdered sugar stencil.
---
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Your Name
Nov 18, 2015, 7:59:21 PM11/18/15
to
In article <ng6q4b52ts30216on...@4ax.com>, Rook
<n2...@hotmail.com> wrote:
> FLOURLESS CHOCOLATE CAKE
>
> ž cup sugar
<snip>
I'm not really interested in this recipe, but you may want to edit and
re-post it for others since the fraction characters don't come through
on some newseader applications.
<n2...@hotmail.com> wrote:
> FLOURLESS CHOCOLATE CAKE
>
> ž cup sugar
<snip>
I'm not really interested in this recipe, but you may want to edit and
re-post it for others since the fraction characters don't come through
on some newseader applications.
Rook
Nov 18, 2015, 8:11:13 PM11/18/15
to
Great thought. Thanks.
On Thu, 19 Nov 2015 13:59:32 +1300, Your Name <Your...@YourISP.com>
wrote:
>In article <ng6q4b52ts30216on...@4ax.com>, Rook
><n2...@hotmail.com> wrote:
>
>> FLOURLESS CHOCOLATE CAKE
>>
>
><snip>
>
>I'm not really interested in this recipe, but you may want to edit and
>re-post it for others since the fraction characters don't come through
>on some newseader applications.
><snip>
>
>I'm not really interested in this recipe, but you may want to edit and
>re-post it for others since the fraction characters don't come through
>on some newseader applications.
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