"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Flourless Chocolate Cake Recipe

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This recipe for Flourless Chocolate Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Sunday, November 18, 2007


10 oz. semisweet chocolate
5 oz. (1 1/4 sticks) butter
1 cup plus 1 tablespoon sugar
7 large eggs, separated
2 tablespoons orange/chocolate liqueur
1 tablespoon orange juice

Butter 10 inch spring form pan. Line with parchment. Butter
and dust parchment with flour. Set aside. Melt chocolate and
butter in top of double boiler. Cool slightly. Set aside 1/4 cups
sugar. In electric mixer beat yolks with remaining sugar for
about 5 minutes, until pale and thick. With mixer on low
speed, add liqueur and juice. Beat just until mixed. Add
and beat until they hold soft peaks. Reduce speed and 1/4
cup sugar. Increase speed until stiff but not dry. Using large
spatula, fold 1 cup of egg white into chocolate mixture. Don't
be too thorough. Fold in 1 more cup. Add remaining whites
and fold carefully only until blended. Turn into prepared pan.
Shake or rotate to level top. Bake in preheated 300
oven for 1 hour then reduce heat to 250 and bake an
additional 30 minutes. Cake will settle. When finished, turn
oven off. Open door 2 inches and allow cake to cool
completely in oven with heat off. Remove from oven.
Remove sides of pan. Cover cake with rack; invert; remove
pan and parchment lining. Place serving platter on bottom of
cake, invert cake and plate. Serve at room temperature.
Dust with powdered sugar, just before serving.

NOTE: I serve with fresh raspberries and raspberry sauce.

Source: Erna Colum, former owner and pastry chef of
Common House Restaurant (Lois Brann's friend)




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