Flourless Chocolate Cake With Halvah Honey Sauce Food

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE

Steps:

• Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
• In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
• In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
• In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
• Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
• Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.

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.

HOLIDAY FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
• In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
• Use mixer to beat yolks together with sugar and vanilla.
• Beat whites and salt together until stiff.
• Fold chocolate mixture into yolk mixture a little at a time.
• Fold in egg whites.
• Pour into springform pan.
• Bake 40 minutes until spongy.
• Remove from oven, remove springform, cool completely.
• When cake is cool, prepare icing.
• Mix together chocolate and cream over double boiler until smooth.
• Spread over cake.
• Top with raspberries and whipped cream.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350.
• Butter 10-inch springform pan.
• Line bottom with wax paper.
• Stir butter and chocolate in heavy large saucepan over low heat until melted.
• Mix sugar and cocoa in large bowl.
• Add eggs, whisk until well blended.
• Whisk in chocolate-butter mixture.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out clean, about 45 minutes.
• Cool cake completely in pan on rack.
• Release cake from pan.
• For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
• Increase heat.
• Boil without stirring until syrup is deep amber color, about 7 minutes.
• Remove from heat.
• Add cream.
• Return to low heat.
• Stir until smooth.
• Add butter, whisk until smooth.
• Cut cake into wedges.
• If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
• Rewarm caramel sauce over medium-low heat, stirring often.
• Place warm cake on plate and drizzle with caramel.
• Serve with vanilla ice cream.

FLOURLESS CHOCOLATE CAKE

Steps:

• Combine chocolates and butter in top of a double boiler. Melt over hot (but not boiling) water, stirring often. Remove top from heat and stir until smooth. Set aside to cool to room temperature.
• Meanwhile, in a small pan, combine the 1 cup sugar and 1/2 cup water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil 4 minutes without stirring. Set aside to cool to room temperature, about 1 1/2 hours (sugar may crystallize on surface--don't worry if it does).
• Preheat oven to 350* F. Butter and flour a 9x2 inch round cake pan. Line bottom with parchment paper; butter and flour paper. Start heating some water, such as in a kettle, so it is quite hot but not boiling.
• When chocolate and syrup have cooled, beat eggs and the 1/3 cup sugar in large mixing bowl at high speed for 10 minutes or until tripled in volume and eggs form ribbons when beaters are lifted.
• Slowly pour in syrup, beating constantly at high speed and taking care not to pour over beaters (which will fling syrup around in a sticky mess).
• Fold in chocolate mixture until blended. Pour cake batter into prepared pan.
• Place pan in a shallow baking pan, large enough for the cake pan to sit level on bottom and about 1 1/2 or 2 inches deep. Pour hot water around the cake pan to 1 inch depth, taking care not to splash water into the cake.
• Place the bain marie with the cake into the oven and bake at 350 for 1 hour 15 minutes. The toothpick test will not work; the cake should be moist with a slight crust on top.
• Remove the cake from the bain marie. Cool in the pan to room temperature (about 3 hours). During cooling, the cake will settle and crack.
• Cover and refrigerate overnight, or at least 8 hours.
• To serve, run a warm knife around inside of pan several times to loosen cake. Gently heat bottom by placing in hot water for 1-2 minutes. Dry off to keep from dripping onto cake. Place a baking sheet over top of pan, invert, and rap sharply on counter to remove cake from pan. The cake can be quite difficult to remove, so you may need to repeat these steps a few times before you are successful.
• Peel off paper and invert onto a serving platter, so top side is once again up. Cover and refrigerate; remove from refrigerator 30 minutes before serving and let sit at room temperature.
• Garnish with a dusting of sifted confectioner's sugar before slicing. The cake is very rich, so cut into sliver portions to serve.

FLOURLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.