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Name: Ultimate Flourless Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/2 ts INSTANT COFFEE GRANULES; FRESH RASPBERRIES FOR GARNISH (OPTIONAL); 10 oz SEMISWEET CHOCOLATE COARSELY CHOPPED; CHOCOLATE CAKE:; Raspberries; 1 1/2 c Heavy cream; 1 tb Vanilla extract; DECORATION:; 2 oz BITTERSWEET CHOCOLATE COARSELY CHOPPED; 1 tb BLACK RASPBERRY LIQUEUR -- SUCH AS CHAMBORD; 3/4 c Boiling water; 1/2 c Granulated sugar; 1 12-oz bag FROZEN UNSWEETENED RASBERRIES; Sugar; 6 lg Eggs AT ROOM TEMPERATURE; RASPBERRY COULIS:; 1 1/2 ts Vanilla extract; 1 1/2 c Granulated sugar; 12 oz UNSALTED BUTTER SOFTENED; 1 tb GRANULATED SUGAR PLUS 2 TEASPOONS

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INGREDIENTS

1 1/2 ts INSTANT COFFEE GRANULES
FRESH RASPBERRIES ; FOR GARNISH (OPTIONAL)
10 oz SEMISWEET CHOCOLATE ; COARSELY CHOPPED
CHOCOLATE CAKE:
Raspberries
1 1/2 c Heavy cream
1 tb Vanilla extract
DECORATION:
2 oz BITTERSWEET CHOCOLATE ; COARSELY CHOPPED
1 tb BLACK RASPBERRY LIQUEUR -- ; SUCH AS CHAMBORD
3/4 c Boiling water
1/2 c Granulated sugar
1 12-oz bag FROZEN UNSWEETENED RASBERRIES
Sugar
6 lg Eggs ; AT ROOM TEMPERATURE
RASPBERRY COULIS:
1 1/2 ts Vanilla extract
1 1/2 c Granulated sugar
12 oz UNSALTED BUTTER ; SOFTENED
1 tb GRANULATED SUGAR ; PLUS 2 TEASPOONS

Servings

INSTRUCTIONS

Make the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round springform pan. Line the bottom of the pan with a round of parchment or waxed paper and butter the paper. In a food processor fitted with the metal blade, process the chocolates, sugar and coffee for 15 to 20 seconds until finely ground. With the motor of the food processor running, pour the boiling water through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the sides of the work bowl. Add the butter and process for about 5 seconds, or until incorporated. Add the eggs and vanilla and process for about 5 seconds, just until the mixture is smooth and creamy. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Bake for 55 to 60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate forat least 3 hours, or until ready to serve. Make the raspberry coulis: In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberrymixture through a fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and refrigerate. Decorate the chocolate cake: Run a thin-bladed knife around the edge of the cake to loosen it from the sides of the springform pan. Remove the side of the springform pan. Invert the cake onto a serving plate. Peel off the paper. Refrigerate the cake while you prepare the whipped cream. In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the cream with the sugar and vanilla just until stiff peaks begin to form. Using an offset metal cake spatula, spread a thin even layer of whipped cream over the top of the chocolate cake. Fill a pastry bag fitted with a star tip (such as Ateco #6) withthe remaining whipped cream. Completely cover the top of the cake with whipped cream rosettes. To serve, drizzle some of the raspberry coulis onto each dessert plate. With a sharp thin-bladed knife, slice the cake, wiping the blade clean between each slice. Place the slices on the dessert plates, and garnish with fresh raspberries if desired. ~ Judith Sutton Recipe By :

NOTES

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Ultimate Flourless Chocolate Cake

1 1/2 ts INSTANT COFFEE GRANULES
 FRESH RASPBERRIES FOR GARNISH (OPTIONAL)
10 oz SEMISWEET CHOCOLATE COARSELY CHOPPED
 CHOCOLATE CAKE:
 Raspberries
1 1/2 c Heavy cream
1 tb Vanilla extract
 DECORATION:
2 oz BITTERSWEET CHOCOLATE COARSELY CHOPPED
1 tb BLACK RASPBERRY LIQUEUR -- SUCH AS CHAMBORD
3/4 c Boiling water
1/2 c Granulated sugar
1 12-oz bag FROZEN UNSWEETENED RASBERRIES
 Sugar
6 lg Eggs AT ROOM TEMPERATURE
 RASPBERRY COULIS:
1 1/2 ts Vanilla extract
1 1/2 c Granulated sugar
12 oz UNSALTED BUTTER SOFTENED
1 tb GRANULATED SUGAR PLUS 2 TEASPOONS

Make the cake: Position a rack in the center of the oven and preheat to 350  degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round  springform pan. Line the bottom of the pan with a round of parchment or  waxed paper and butter the paper.    In a food processor fitted with the metal blade, process the chocolates,  sugar and coffee for 15 to 20 seconds until finely ground. With the motor  of the food processor running, pour the boiling water through the feed  tube. Process for 10 to 15 seconds, until the chocolate is completely  melted. Using a spatula, scrape down the sides of the work bowl. Add the  butter and process for about 5 seconds, or until incorporated. Add the eggs  and vanilla and process for about 5 seconds, just until the mixture is  smooth and creamy. Scrape the chocolate batter into the prepared pan and  smooth the top with a rubber spatula.    Bake for 55 to 60 minutes, until the edges of the cake are puffy and the  center is just set. Cool the cake in the pan set on a wire rack for 30  minutes. Cover and refrigerate forat least 3 hours, or until ready to  serve.    Make the raspberry coulis: In a medium saucepan, combine the frozen  raspberries and sugar. Cook over medium heat, stirring constantly with a  wooden spoon, until the sugar is completely dissolved and the berries are  soft. Do not let the mixture boil. Strain the raspberrymixture through a  fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and  refrigerate.    Decorate the chocolate cake: Run a thin-bladed knife around the edge of the  cake to loosen it from the sides of the springform pan. Remove the side of  the springform pan. Invert the cake onto a serving plate. Peel off the  paper. Refrigerate the cake while you prepare the whipped cream.    In a chilled large bowl, using a handheld electric mixer set at medium  speed, beat the cream with the sugar and vanilla just until stiff peaks  begin to form.    Using an offset metal cake spatula, spread a thin even layer of whipped  cream over the top of the chocolate cake. Fill a pastry bag fitted with a  star tip (such as Ateco #6) withthe remaining whipped cream. Completely  cover the top of the cake with whipped cream rosettes.    To serve, drizzle some of the raspberry coulis onto each dessert plate.  With a sharp thin-bladed knife, slice the cake, wiping the blade clean  between each slice. Place the slices on the dessert plates, and garnish  with fresh raspberries if desired.    ~ Judith Sutton    Recipe By     :

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 8

Calories: 1013
Calories from Fat: 662 (65%)

Amt Per Serving		% DV

	Total Fat 73.6g	98 %
	Saturated Fat 40g	200 %
	Monounsaturated Fat 22.5g
	Polyunsanturated Fat 4.6g
Cholesterol 914mg		281 %
Sodium 280.9mg		10 %
Potassium 446mg		12 %
Total Carbohydrate 69.8g		21 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 67.2g
Protein 26.2g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1013

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