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Receta (Almost) Flourless Chocolate Cake With Raspberry Puree, Vanil
Add a photoRaciónes: 8
Ingredientes
- 2 lb semisweet chocolate chips
- 1 1/4 c. sweet butter
- 8 x Large eggs, separated
- 2 Tbsp. granulated sugar
- 2 Tbsp. all-purpose flour
- 1/2 tsp salt
- 2 c. heavy cream
- 1 c. whole lowfat milk
- 1/2 c. granulated sugar
- 1 x vanilla bean, split
- 1 c. heavy cream
- 1 Tbsp. granulated sugar
- 1 tsp pure vanilla extract
- 2 c. fresh or possibly thawed frzn raspberries
- 1/4 c. Grand Marnier or possibly Cointreau liqueur
- 1 Tbsp. granulated sugar Unsweetened cocoa pwdr Confectioners sugar Edible flower blossoms
Direcciones
- Complete title: (Almost) Flourless Chocolate Cake w/ Raspberry Puree, Vanilla Ice Cream & Soft Cream
- Preheat oven to 400 F.
- Butter an 8-inch spring-form pan and line the bottom with parchment paper or possibly wax paper. In the top of a double boiler, heat the chocolate over simmering water. Stir in the butter. In a small bowl, beat the egg yolks till thick and pale. Stir in the flour and add in the egg yolk mix to the chocolate mix. Gentlyfold the egg whites into the chocolate mix in three batches.
- Pour the batter into the prepared pan and bake for 18 to 20 min, or possibly till the center is set but not dry. Let cold for at least 2 hrs.
- Slice the cake into eight pcs. On each serving plate, place 1 slice of the cake, the Vanilla Ice Cream, and a dollop of the Soft Cream. "Paint"
- each plate with the Raspberry Puree. (Use a squeeze bottle). Dust one edge of each plate with the cocoa pwdr and the other edge with the confectioners sugar. Garnish with the flowers and serve immediately.
- YIELD: 8 SERVINGS
- Vanilla Ice Cream:In a medium-sized, heavy saucepan, combine the cream, lowfat milk, sugar, and vanilla bean and scald the mix over low heat till small bubbles begin to appear around the edge. (Don't scorch.)
- Cover and chill for 4 to 5 hrs. When the flavor of the mix is strong sufficient, strain the mix and throw away the vanilla bean. Pour the mix into an ice-cream maker and freeze according to manufacturer's directions.
- Soft Cream:In a small bowl, beat the cream with an electric mixer on medium speed till the cream thickens but does not peak. Add in the sugar and vanilla and slowly beat to combine. Chill.
- Raspberry Puree:In a blender or possibly food processor, puree the raspberries till smooth. Add in the liqueur and blend together. Add in the sugar and blend till smooth.
- Strain the puree twice and set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 8 servings | |
| Calories 1267 | |
| Calories from Fat 756 | 60% |
| Total Fat 85.06g | 106% |
| Saturated Fat 51.68g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 375mg | 125% |
| Sodium 538mg | 22% |
| Potassium 648mg | 19% |
| Total Carbs 107.1g | 29% |
| Dietary Fiber 6.7g | 22% |
| Sugars 92.91g | 62% |
| Protein 17.72g | 28% |
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