Wednesday, November 17, 2010

Flourless Chocolate Cake!

We told my parents we were getting married at a restaurant called Air Transport Command. It was sort of a watershed establishment for us, since we went there before attending the Junior formal and other events where we had to get dressed up (i.e., not jeans.) Air Transport Command sat on the New Castle Airport, a corporate air field for the Fortune 500 companies calling Wilmington, DE home. The kitschy diner spot had booths with headphones wired into the tower, so you can listen in on planes landing. Very cool!

The other thing we always went back for was the flourless chocolate cake with raspberry compote. It was heavenly and silky smooth. I beg you though to only make this when you are going to a party with a lot of people or else the leftovers are not good for you! If you do bring it to a party though, you will - I repeat, will - get a return invite. Plus, it's gluten-free-ish.

Ingredients (adapted from The Cook's Encyclopedia of Chocolate):
9 oz. bittersweet chocolate (we us 70% cocoa, but I like the strong flavor)
2 sticks of butter (don't skimp on quality or quantity, this is a major flavor and texture component)
1/2 cup sugar (because I use the stronger cocoa bars, I add a couple Tbsps more of sugar)
2 Tbsp Brandy or TripleSec or Cointreau
5 eggs
1 Tbsp flour (can be less....)
Boiling water
Raspberry topping (1/2 jar of Raspberry jam + 1 Tbsp lemon juice warmed together and let cool)


Preheat oven to 350°F. Butter (or spray Pam) 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter (or spray Pam) paper. Wrap outside of pan

with 2-3 layers foil over the sides of the pan.

Stir chocolate, butter and sugar in heavy medium saucepan over low heat until melted and smooth. Have the kids be on this step - they are very attentive. This can also be done in a double

boiler but takes a lot longer. Remove from heat. Cool slightly and add the Cointreau or Brandy.

In a large bowl, beat eggs slightly then beat in the flour, then have the kids slowly pour in the chocolate while you beat it in completely. The kids might have to take over for a bit while you lick the bowl and put on a kettle of water... Pour the mixture into the pan.

Place the foil-wrapped springform pan into a large roasting pan and put into the over. Before closing the oven door, pour the boiling water into the roasting pan until it is 1/4 inch up the sides of the pan. Bake 25-30 minutes until the edge of the cake by the pan is set and the center is still soft. Don't over cook! You should check it at 15 and 20 minutes in.

Remove from the roasting pan, take off foil and allow to cool. Remove pan sides. Place 9-inch-diameter serving plate atop cake and invert cake onto plate. Peel off parchment paper. Let cool. Spread cooled raspberry topping and enjoy.

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