Wednesday, June 3, 2009

Mario Batali's Flourless Chocolate Cake



In addition to the black bean burger recipe I wrote about yesterday, I've always wanted to try Mario Batali's recipe for flourless chocolate cake.

Decadent. Absolutely decadent. Rich and fudgey.

And much to my surprise, the flourless cake came out looking pretty good. I've made flourless cakes in the past, and they've frequently collapsed to about one inch or so in thickness as they were cooling.

But as you can see from the photo above, the cake I made this weekend didn't collapse that much. In other words, the flourless cake looked like, well, an actual cake.


I topped the cake with fresh raspberries that I pureed in a blender with some sugar.

BTW: I recommend humming the opening music to Molto Mario as you're making this cake.

Mario Batali's Flourless Chocolate Cake

6 tablespoons unsalted butter

1 1/4 cups granulated sugar
6 large eggs separated
5 tablespoons instant espresso (I just used finely ground coffee)
6 tablespoons Dutch-processed cocoa powder (I used Rademaker from Whole Foods)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds (I used my electric coffee grinder)
Flour, for coating pan
Confectioners' sugar, for dusting


Melt the butter in glass bowl over simmering water. (I used a setup that involved a large glass pyrex measuring cup).




When the butter has melted, whisk in the sugar and the egg yolks. Continue cooking and stirring until the mixture reaches the ribbon stage, about 3-5 minutes. (The mixture should form disappearing "ribbons" on the surface when you lift it with the whisk and let it fall back into the bowl.)

Next, whisk in the coffee, cocoa powder, rum, and almonds. Continue cooking and stirring until the mixture becomes smooth and creamy. Transfer the mixture to a bowl and set aside. (My pyrex measuring cup is huge, about 8 cups. So I just removed it from the simmering water and set it aside.)

Preheat the oven to 375 degrees, and butter and flour a 9-inch round cake pan.

In separate bowl, beat the egg whites until the just begin to stiffen and hold soft peaks.

Gently fold the whites into the chocolate mixture and pour the batter into the pan. Bake for about 30 minutes. The cake is done when firm and starting to separate from the sides of the pan.

Remove from the oven and allow to cool 30 minutes or more. Flip the cake over, dust with confectioners' sugar, and serve.

1 comment:

oneordinaryday said...

Your cake turned out beautifully.