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Category: Cakes
Prep Time: Cook Time: Total Time:
Amount: 4 - 8 inch Cakes
Oven: Turn on to 350. Place a pan of water in the bottom of the oven. Set the oven rack in the bottom third of the oven.
Pans: Cut baking paper to fit in the bottom of each pan. Butter and flour each pan then knock out excess flour.
Flourless Chocolate Cake
1 tbsp instant espresso
1/2 cup brandy
8 oz unsalted butter
12 semi-sweet chocolate
3 oz unsweetened chocolate
1 oz white chocolate
10 medium eggs
1 1/3 cup sugar
1/4 tsp cream of tartar
1/3 cup cornstarch
Combine the espresso, brandy, butter and chocolates in the top of a double boiler. Set over simmering water on medium low heat . Stir a couple of times as the chocolates and butter are melting. Set aside.
Separate the eggs. Place the egg yolks on the mixer with the wire whip. Whip on Medium until pale yellow. Slowly add 1 C. sugar then let whip on medium high until the yolks are at a ribbon stage. This means that when the beater is lifted from the yolk mixture they will fall on top of the yolk mixture in a thick ribbon and they will stay on top of the mixture for a few moments.
Beat the white on low until frothy. Add the salt and the cream of tarter turn the mixture to high and beat to soft peaks. Slowly add the 1/3 C. of sugar and continue to beat till shiny, pointed peaks.
Stir the chocolate mixture into the yolk mixture. Add 1/4 of the whites and sift the corn starch on top of the whites. Stir this into the chocolate mixture to lighten the mixture up. This does not need to be mixed in completely. Put half of the remaining whites on the chocolate mixture and lightly fold in. Add the remaining whites and continue to fold just until the whites are incorporated.
Pour the batter into each pan. They should be a little more than half full. Even the batter out in each pan so it is not mounded on in the center then tap each pan on the counter. Place in the oven and bake for about 15 minutes until the cake has puffed around the sides but is still shinny and a bit shaky in the middle. A tooth pick stuck into the cake will come out with cake crumbs on it. Remove from the oven and set aside to cool. When completely cool place in the freezer and freeze over night.
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QUEEN OF SHEBA CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Amount: 4 - 8 inch Cakes
Oven: Turn on to 350. Place a pan of water in the bottom of the oven. Set the oven rack in the bottom third of the oven.
Pans: Cut baking paper to fit in the bottom of each pan. Butter and flour each pan then knock out excess flour.
Flourless Chocolate Cake
1 tbsp instant espresso
1/2 cup brandy
8 oz unsalted butter
12 semi-sweet chocolate
3 oz unsweetened chocolate
1 oz white chocolate
10 medium eggs
1 1/3 cup sugar
1/4 tsp cream of tartar
1/3 cup cornstarch
Combine the espresso, brandy, butter and chocolates in the top of a double boiler. Set over simmering water on medium low heat . Stir a couple of times as the chocolates and butter are melting. Set aside.
Separate the eggs. Place the egg yolks on the mixer with the wire whip. Whip on Medium until pale yellow. Slowly add 1 C. sugar then let whip on medium high until the yolks are at a ribbon stage. This means that when the beater is lifted from the yolk mixture they will fall on top of the yolk mixture in a thick ribbon and they will stay on top of the mixture for a few moments.
Beat the white on low until frothy. Add the salt and the cream of tarter turn the mixture to high and beat to soft peaks. Slowly add the 1/3 C. of sugar and continue to beat till shiny, pointed peaks.
Stir the chocolate mixture into the yolk mixture. Add 1/4 of the whites and sift the corn starch on top of the whites. Stir this into the chocolate mixture to lighten the mixture up. This does not need to be mixed in completely. Put half of the remaining whites on the chocolate mixture and lightly fold in. Add the remaining whites and continue to fold just until the whites are incorporated.
Pour the batter into each pan. They should be a little more than half full. Even the batter out in each pan so it is not mounded on in the center then tap each pan on the counter. Place in the oven and bake for about 15 minutes until the cake has puffed around the sides but is still shinny and a bit shaky in the middle. A tooth pick stuck into the cake will come out with cake crumbs on it. Remove from the oven and set aside to cool. When completely cool place in the freezer and freeze over night.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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