An amazing recipe for the "new" dark chocolate chips.
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An amazing recipe for the "new" dark chocolate chips.
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My daughter wanted a flourless chocolate cake so my Grandson and I looked over several recipes and "adjusted" this one for the chocolate we had on hand. I will print the recipe as it was given us and
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Forums » Baking Forums » Chocoholics Anonymous » An amazing recipe for the "new" dark chocolate chips.

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Forums  »  Baking Forums  »  Chocoholics Anonymous  »  An amazing recipe for the "new" dark chocolate chips.

An amazing recipe for the "new" dark chocolate chips.

posted at 7/9/2011 8:37 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
My daughter wanted a flourless chocolate cake so my Grandson and I looked over several recipes and "adjusted" this one for the chocolate we had on hand.
I will print the recipe as it was given us and next to the changes I will indicate what was done.
I will say that due to unforeseen circumstances we were unable to allow the cake to refrigerate 24 hours before serving but I think it was very good.
Prep time: 35 minutes
Bake time: 15 minutes
Chill time: over night
Yield: 12 servings
Chocolate Decadence Cake with Raspberry Sauce
For the cake:
16 ounces bittersweet chocolate such as Valrhona or Lindt. (I used the dark chocolate chips.)
10 Tablespoons unsalted butter at room temperature
4 eggs
1 Tb sugar
1 Tb cake flour
For Topping
2 Cups whipping cream
1 tsp vanilla
For Raspberry Sauce
1 package, 10 ounces frozen raspberries, thawed
1 Tb raspberry liqueur, optional

Heat oven to 425 degrees F. Line bottom of an 8 inch round pan with parchment paper.
Cut chocolate into small pieces. (I just put dark chips in a bowl).  Place with butter in top of double boiler over hot not boiling water.  Stir until smooth. Remove from heat and set aside.
Whisk eggs and sugar in top of another double boiler over hot not boiling water.  whisk until sugar dissolves and mixture is darkened and slightly warm to the touch.  Remove from heat.
Place egg mixture in bowl of electric mixer and beat on high speed until consistency of whipped cream, about 5 minutes.  Fold in flour.  Fold in 1/3 of the egg mixture into the chocolate mixture to lighten.  Carefully fold in remaining egg mixture, deflating as little as possible.
Pour into 8 inch pan, tap to remove air bubbles.
Bake until center is soft and top is crusty, about 15 minutes.
Cool on rack.  Cover pan with plastic wrap and freeze overnight. (I was unable to freeze cake and served it about 20 minutes after removing it from oven.  It was like a giant lava cake. VERY good!)
To finish cake:
Remove from freezer early in the day. Turn out onto flat serving plate.  Remove parchment paper.  Whip cream with sugar and vanilla until soft peaks form.  Frost cake using 2/3 of the whipped cream.  Place rest of whipped cream in pastry bag and pipe rosettes around cake.
For sauce:
Puree raspberries, strain through strainer to remove seeds, stir in liqueur if using. Cut cake, place cake slice on a pool of the sauce.

When cake cools it does become a solid cake but very moist and fudge like.  Not like a cake but very dense.














Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/9/2011 10:32 PM EDT
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
Wow -- that certainly sounds good.   Good but a lot of work too.
Next Saturday I need a gorgeous, special dessert for a wedding shower I'm going to.    It's at 6 PM but I have to be there early.
How does something with the whipped cream last?   In this weather should I think about carrying that cake around?

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/9/2011 11:41 PM EDT
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
Nikki:  Sounds delicious.  I just printed it.

Nancy G.:  I'm not sure how long it lasts, but in this weather, I would hesitate.  Possibly someone else might know how long it lasts. 

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 2:35 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Nikki,  Thanks for the great recipe, I have printed it and will be making it soon!

Nancy,  When I make Gale's Italian Love Cake and take it to my stepson. We have to
travel about 75 miles with it and the last road is really bumpy. They live on the side of
a mountain.  I put the cake in a ice cooler and put another jelly roll pan under it so it
is not sitting directing on ice and we didn't have a problem at all. I have done this 2
times now with no problem. I had to make the cake again for them on July 4. They love
this cake and can't seem to get enough.  The topping for the cake is cool whip, milk,
and pudding. I don't know how the rosettes would hold up! You could improvise and
take the pastry bag along and when you place the cake on the pool of sauce, pipe
rosettes around the cake. It would look really pretty!!!  Yes!!! It would be a lot of work,
but really worth it!  lol lol

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 6:27 AM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Sounds good! Is it like a custard?

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 7:57 AM EDT
Posts: 959
First: 1/30/2010
Last: 1/22/2013
It sounds really good.  But I can't see me putting that much work into a cake.  Maybe if it were for a "gift"... but I would then be afraid it would not turn out well enough.

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 9:08 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014

Tasty update.
Ok I tasted the "cake" this morning (just for you all would I have a spoon full of chocolate for breakfast) Cold it is like fudge.  Melts in your mouth. Not real sweet. (may have to go back and get another spoon full.)

Nancy, for your get together just make the cake.  Allow it to cool over night, freeze as directions indicate if you want.  Remove from pan and dust with powdered sugar.  Make the whipped cream and serve that along side for anyone who wishes to put a dollop of whipped cream on top.  I wouldn't even bother with the sauce unless you really wanted it.  I think fresh raspberries or strawberries would be good as well.  (I am not a fan of soupy sauces spooned on a plate) I like the KISS principal of life..Keep It Simple Stupid.  The flavor of the cake will WOW your guests no need to get "fancy"

Pat it was not much work at all.  The prep time was almost nothing.  I think the thing that took the longest was melting the chocolate but I did that first so it could cool while I did the eggs on top of the same simmering water.  Then the whipping of the eggs and that did take just under 5 minutes.  The bake time was done by the time I got all the bowls in the dishwasher. 
Go for it and like I told Nancy forget the whipped cream all over just serve it on the side and skip the sauce if you want.
I don't like adding whipped cream to the top of things like this because if you do have any left over it is harder to keep/store a cake that has whipped cream all over it.

There are whipped cream stabilizers if you would like to cover thins or any cake in whipped cream.  The stabilizer I get is a brand Oketer I get it in the baking aisle. It comes in small little packets one packet will stabilize 1 pint of whipping cream. It still needs refrigeration but it will not collapse as quickly.

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 9:08 AM EDT
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
I'm sure this cake will look just as good on my hips as every one else's!!! LOL, thanks for sharing!!

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 10:22 AM EDT
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
Gee that sounds like a lot of work but real good I can taste it now.

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 3:07 PM EDT
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Sounds like a recipe I will just Have to try!  MMMMMMMM

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/10/2011 4:32 PM EDT
Posts: 1828
First: 9/9/2008
Last: 4/23/2014
Thanks for sharing Nikki.  Sounds like something I also have to try.  Maybe after I lose the weight I gained back since last year.  Darn scale anyway!  LOL

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/12/2011 3:38 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I've made the flourless chocolate cakes many times.  They aren't as much work as you might think.  If you are a real chocolate fan, that cake's for you.  It is definitely "melt in your mouth" and worth every minute you spend making it.

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/12/2011 3:58 PM EDT
Posts: 2523
First: 6/4/2010
Last: 4/23/2014
it was they best cookies .

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/12/2011 4:36 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Sounds wonderful, thanks for the recipe.
I will try it soon.

Re: An amazing recipe for the "new" dark chocolate chips.

posted at 7/12/2011 6:38 PM EDT
Posts: 432
First: 2/2/2009
Last: 9/7/2012
Sounds good but I don't think I'll make one, but I wouldn't mind eating one.

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