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Flourless Cake Recipe

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This recipe for Flourless Cake, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance & Vickie Branom
Added: Sunday, November 4, 2007


4 1/2 c Bittersweet Chocolate
1 1/2 c butter
9 eggs
2 1/4 c heavy cream
2 1/4 c semi sweet chocolate chips
For Cake:
Step 1,
In large metal bowl put pan over hot water. Combine bittersweet chocolate and butter, stirring till smooth.
Step 2,
In another bowl put over simmering water. Beat eggs stirring constantly to prevent curdling. JUST TILL WARM. Remove from heat, use an attachment from mixer to whisk till triple in volume and soft peaks form when whip is lifted, about 5 min.
Step 3,
Now using a wire whisk fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Use a rubber spatula to get on the bottom of bowl.
Step 4,
Take a round 9 inch cake pan lined with parchment paper and well buttered, pour the whole mixed batter into pan. Set this 9 inch cake pan in a water bath. (that means you fill another pan larger than the 9 inch pan with water up to 1/2 of the cake pan.) Bake this water bath cake for 5 min in 350 degree oven.
Step 5,
Take the cake out of the oven and cover loosely with a buttered tin foil and bake again 10 more min. till soft set.
COOL COMPLETELY then turn out and put the glaze on

Glaze: After the cake is cooled, put chocolate chips in bowl. Put cream in pan and bring to boiling. Then pour over chocolate chips. Stir till melted.

This looks like a lot of work, not really, very rich in flavor so one cake goes a long way!

Personal Notes:
Personal Notes:
Vickie and I ate this cake at the Co-op Foods in Bozeman. We had to have the recipe and try it ourselves. YUMMY! Tip: Use Bittersweet chocolate only where it calls for it in the recipe.




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