Flourless Chocolate Cake
|
10 T.
unsalted butter ½ c.
sugar 8 oz.
semisweet chocolate, chopped 4 oz.
unsweetened chocolate, chopped 4 large
eggs, separated and at room temperature 1 tsp.
vanilla 1 T.
brandy ¼ tsp.
sea salt |
Preheat the
oven to 425 degrees. Butter 9 inch
springform pan and coat with sugar.
Melt butter with ¼ c. of the sugar in the microwave. Add both chocolates and stir and microwave
until melted. Beat yolks until thick
and pale yellow, beat in brandy. Stir
warm chocolate mixture and vanilla into yolks. Beat egg whites with salt in a large bowl
until stiff; add remaining sugar. Mix
1/3 of the egg whites into chocolate.
Pour chocolate mixture into remaining egg whites and fold gently. Bake until crusted but shakes (check after
15 min.). Serve with Crème
Anglaise |
Crème
Anglaise
|
2 c. milk 5 egg
yolks 2/3 c.
sugar 1/8 tsp.
salt 1 tsp.
vanilla |
Scald
milk in the microwave. Beat egg yolks
with sugar and salt. Stir egg mixture
slowly into milk. Microwave on medium-high,
stopping after each minute of cooking to whisk mixture, until it just begins
to thicken. Do not allow to boil. As it cools, beat to release steam. Before chilling thoroughly, add vanilla. |