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DESSERTS- CAKES & FROSTINGS:
Flourless Chocolate Cake
with Honey Cream
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Flourless Chocolate Cake with Honey Cream |
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12 oz
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CAKE:
bittersweet chocolate, chopped |
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½
cup |
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unsalted butter |
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3
Tbs |
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Dutch process cocoa powder |
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10
large |
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eggs, separated |
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½
cup |
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granulated sugar
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TOPPING: |
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½
cup |
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heavy whipping cream |
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1
Tbs |
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honey |
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½
tsp |
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grated lemon zest |
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mint
sprigs |
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1 |
Preheat oven
to 350 degrees F. Select a 10" cake pan with
straight sides; butter and flour bottom and
sides of pan. Line the bottom of the pan with a
greased 10" round circle of parchment paper.
Line the round edge of the pan with a greased 4"
wide strip of parchment paper, creating a
"collar" that extends about 2" above the edge of
the pan. |
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2 |
In double
boiler, combine chocolate and butter and cook,
stirring constantly, until melted. Using a wire
whisk, stir in cocoa; keep warm. |
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3 |
In medium
bowl, combine egg whites and sugar and beat
mixture until soft peaks form. Stir egg yolks
into the chocolate mixture. Pour mixture into
the cake pan and bake in center of oven for
40-45 minutes. The edges will appear cooked
while the center will still be moist. |
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4 |
Combine
cream, honey and lemon zest. Whip until soft
peaks form. Slice cake and garnish with topping
and mint sprigs. |
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Servings: 8
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