Chocolate Flourless Torte Cake Food

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
• Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.
• Cook's Note: This step is important so the eggs will not cook when added to the chocolate. Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.
• Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper. Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving. Garnish with fresh berries and powdered sugar.
• Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

FLOURLESS CHOCOLATE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and butter; stir until smooth. Remove from heat; cool slightly., In another large bowl, beat egg yolks until thick and lemon-colored. Beat in chocolate mixture. With clean beaters, beat egg whites and cream of tartar on medium speed until foamy., Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold a fourth of the egg whites into chocolate mixture, then fold in remaining whites., Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes (do not overbake). Cool completely on a wire rack., Loosen sides from pan with a knife. Remove rim from pan. If desired, dust with confectioners' sugar.

CHOCOLATE FLOURLESS TORTE / CAKE

Steps:

• Preheat oven to 350°F.
• In large saucepan, combine chocolate, butter, sugar and cream. Cook and stir until melted. Remove from heat.
• In large bowl lightly beat eggs and vanilla.
• Stir in half of chocolate mixture at a time.
• Pour into a greased 10-inch springform pan.
• Place on baking sheet.
• Bake for 45-50 minutes or until evenly puffed and a knife inserted into the center comes out clean.
• Cool completely on wire rack.
• Cover and chill for 4 hours. Remove side of pan.
• Ganache:.
• Place 12 ounces of chocolate chips in a bowl.
• Heat 1 c cream to boiling.
• Pour cream onto chocolate and stir until chocolate is melted.
• Let cool a bit then pour over torte allowing some to run down the sides.

ULTIMATE FLOURLESS CHOCOLATE TORTE

Steps:

• Preheat oven to 350°F.
• Position rack in lower third of the oven.
• Butter the bottom and sides of a 9"x2" round springform pan.
• Line bottom of pan with round of parchment or waxed paper and butter paper.
• In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
• Cover and process for 15-20 seconds, until finely ground.
• With motor running, pour boiling water through the feed tube.
• Process for 10-15 seconds, until chocolate is completely melted.
• Using a rubber spatula, scrape down sides of work bowl.
• Add butter and process for about 5 seconds or until incorpaorated.
• Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
• Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
• Bake for 55 minutes, until edges of the cake are puffy and center is just set.
• Cool cake in pan on wire racks for 30 minutes.
• Cover and refrigerate for at least 3 hours or until ready to serve.
• COULIS:.
• In medium saucepan, place frozen raspberries and sugar.
• Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
• DO NOT LET MIXTURE BOIL.
• Strain raspberrey mixture through a fine-meshed sieve into a bowl.
• Add liqueur, cover and refrigerate.
• DECORATION:.
• Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
• Remove side of sprinform pan.
• Invert cake onto a serving plate.
• Peel off paper and refrigerate while preparing whipped cream.
• In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
• Spread thin even layer of whipped cream over top of the chocolate cake.
• ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
• To serve drizzle some raspberry coulis onto each dessert plate.
• With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
• Place slices on plates, and garnish with raspberries.

FLOURLESS CHOCOLATE CAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.