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Monday, February 17, 2014

Flourless chocolate cake with choco-whiskey sauce

A flourless version of a rich chocolate cake. It comes out moist and fudgy and yet with a light consistency, sort of like a solidified chocolate foam :). It's of course great as a gluten-free alternative to a classic celebration cake, but the texture and taste are so good you should make it just because, not for fitting any special diet. :).  
The cake slices, still warm, are to be drizzled with a hot whiskey and chocolate sauce and decorated with a few strands of whipped cream, as you can notice above. (The sauce is really the ka-boom part of the whole experience, so don't skip it. It contains a lot of alcohol which you can still taste after it's done, it's not sweet - as it has no sugar - and it's made with dark chocolate, it has a "serious" taste about it, but somehow compliments the cake perfectly). :)
Cake recipe adapted from: Cătălina. Whiskey sauce recipe is my own.

Last year: Poulet Vallée d'Auge (Chicken, apple and Calvados cream stew) (French).
Two years ago: Sprinkle butter cookies (Italian).
Three years ago: Chinese fried rice, Broccoli and ham torte and Cardamom lassi (Indian).

Ingredients (for a 23 cm cake tin):

For the cake:
  • 300 g dark chocolate
  • 175 g butter
  • 100 ml liquid cream (30 % fat) (or 6 tablespoons)
  • 5 eggs
  • 1 satchel of vanilla sugar
  • 1 tablespoon vanilla extract
  • 225 g brown sugar
  • pinch of salt
For the sauce:
  • 100 ml liquid cream (30 % fat)
  • 50 ml whiskey
  • 100 g dark chocolate
For the whipped cream:

  • 150-200 ml liquid cream (30 % fat)
  • 3 tablespoons sugar

Preheat the oven to 180 degrees C. Melt the butter, the liquid cream and the chocolate together over a bain-marie:

Stir gently until they all melt and come together in a cream. Remove from the heat and allow it to cool a bit. In another bowl, beat together the eggs with the salt, vanilla sugar and the vanilla extract. 

After they're all mixed well, add the sugar.

Beat the sugar in as well. Combine the chocolate mass with the egg mass until all is mixed well. Grease the baking tin and line it with baking paper all over (very important, it will stick if you don't). Pour the cake mass in the prepared tin:

Put it in the preheated oven and bake it for 45 minutes. Take out and allow it to cool a bit.

Invert the cake on a serving plate and carefully peel off the baking paper:

Let it cool completely. Meanwhile prepare the sauce by heating the sauce ingredients until everything is melted and combined (stirring a bit):

Also beat the cream with the sugar until it's whipped. Fit the whipped cream in a piping bag. Cut the cake into slices and drizzle them generously with whiskey sauce. Decorate with some whipped cream to taste. It's done, dig in! :)

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