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Receta Elizabeth David's Flourless Chocolate Cake
by Global Cookbook

Elizabeth David's Flourless Chocolate Cake
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Ingredientes

  • 4 ounce Bittersweet, (not unsweetened) chocolate
  • 1 tsp Vanilla
  • 1 Tbsp. Brewed espresso, (or possibly any *strong* bre
  • 1 Tbsp. Brandy
  • 6 Tbsp. Butter
  • 1/2 c. Sugar
  • 1/2 c. Grnd almonds
  • 3 lrg Large eggs, divided

Direcciones

  1. Preheat the oven to 300 degrees F. and butter and 8-inch springform pan.
  2. In a heavy saucepan over low heat, heat chocolate with vanilla and brewed espresso and brandy.
  3. Add in butter, sugar, and almonds and heat the mix till the butter has melted. Remove the pan from the heat and cold slightly.
  4. Beat the 3 egg yolks till they are lemon colored and stir them into the chocolate mix.
  5. Whip the 3 egg whites till they are just stiff and fold them into the chocolate mix.
  6. Turn the batter into the pan and bake the cake in the middle of the over for 45 min.
  7. The cake will have some cracks on top, and a tester inserted into the cake won't come out clean. Let the cake cold completely on a rack and remove the sides of the pan. The cake will rise and then fall.
  8. Serving suggestions: brush with raspberry jelly; sprinkle with powdered sugar; cover or possibly serve with whipped cream.