FLOURLESS CHOCOLATE CAKE
Drizzled with chocolate sauce and served with Grand Marnier Chantilly Cream, this decadent and gluten-free delight is a favorite at Jeremy’s on the Hill California Style Bistro. The recipe is by Chef Jeremy Manley, “San Diego’s Sustainable Chef,” the executive chef and owner of Jeremy’s on the Hill, located in Julian, San Diego’s mountain destination. Chef Jeremy shares on Big Blend Radio, how to make his Flourless Chocolate Cake recipe. For more of his recipes and cooking videos, see www.JeremysontheHill.com.
6 Tablespoons butter
8 Ounces bitter sweet chocolate
6 Egg whites and yolks separated
1/2 Cup of sugar
Oven 275 degrees
Butter to prevent cake from sticking to your spring form pan
1 spring form pan 9 inches
Create a double boiler by placing one cup of water in a pot large enough to sit a mixing bowl in, and turn your burner to medium heat. Add your chocolate and butter to the mixing bowl and stir every few minutes to allow the chocolate mixture to melt evenly. Once your chocolate and butter are melted, remove from the stove top and let it cool for a couple minutes to about 95 degrees. Add your egg yolks and stir until fully incorporated.
Grab your kitchen aid and its whisk attachment. Add your egg whites to the mixing bowl and turn the motor on to a medium speed. Slowly add your sugar over a 50 second period. You are going to whisk your egg white and sugar until soft peaks begin to form. What are soft peaks you might ask? Soft peaks are formed when the protein in the egg white becomes suspended and air is incorporated into them. When you think you have reached this point, turn your kitchen aid off and lower the bowl. Detach your whisk attachment and turn on its side. There should be a tail of egg whites that are semi-stiff, creating a slight bend. If the egg whites are still runny, you will need to continue the whisking process. If they hold a more stiff peak that does not tail down, let sit for 5 minutes at room temperature before moving to the next step.
Butter your spring form pan on the side and the bottom, even if it is stick-proof. You do not want to take any chances of ruining or wasting your flourless chocolate cake. Begin incorporating your chocolate egg yolk mixture into the egg whites, slowly with a rubber spatula. Do this in 3 increments. Continue to fold the chocolate into the egg whites until fully incorporated. Use the rubber spatula to scrape out the chocolate cake mixture into the spring form pan and bake at 275 degrees for 45-50 minutes, or until the cake begins to pull away from the sides of the pan. Let the cake cool for five minutes, then remove the side from the spring form pan. Transfer to the refrigerator for 30 minutes before decorating with chocolate sauce.
For the Chocolate sauce recipe you will need:
8 Ounces of bitter sweet chocolate
1 Cup of heavy cream
1/2 Cup of corn syrup
Again using a double boiler, melt the chocolate down.
Heat the heavy cream and corn syrup together in a medium sized pot. Add the chocolate to the cream mixture and whisk until incorporated.
Remove your flourless chocolate cake from the fridge and while your chocolate sauce is still warm, drizzle it over the top. The recipe above will yield enough for garnishing your plates when you are ready to serve your cake.
For the Grand Marnier Chantilly Cream you will need:
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon Grand Marnier
Reset your Kitchen Aid with its whisk attachment
Combine the heavy cream and powdered sugar and begin to whisk over medium speed. After 30 seconds, add the Grand Marnier and turn to high speed. Once whipped cream consistency is seen, turn off your Kitchen Aid.
To plate your Flourless Chocolate Cake:
Cut into how many pieces you desire. Garnish plate with chocolate sauce, and place the cake on top with fresh berries and more chocolate sauce. Add a dollop of Chantilly Cream and enjoy!