"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Flourless Chocolate Cake with Cinnamon Cream Recipe

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This recipe for Flourless Chocolate Cake with Cinnamon Cream, by , is from Let's Eat Phillips' Style! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Phillips

Category:
Category:

Ingredients:  
Ingredients:  
CAKE
1/3 c. water
1/3 c. sugar
1 stick unsalted butter, but into pieces
12 oz. semisweet or bittersweet chocolate (not unsweetened) chopped coarse
6 large eggs
1/3 c. strong brewed coffee
2 T. dark rum if desired
1/2 tsp. cinnamon

CINNAMON CREAM
1 c. well-chilled heavy cream
2 T. sugar
1 tsp. cinnamon

Directions:
Directions:
Preheat oven to 325. Butter an 8" round cake pan and line bottom with round of parchment or foil. In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth. In large bowl whisk together eggs, coffee, rum and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan. Put cake pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake for 45 minutes or until slightly firm to the touch. Cool cake completely in pan on rack.

CINNAMON CREAM
In a bowl with electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks. Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.

Personal Notes:
Personal Notes:
Stephanie's favorite!

 

 

 

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