This cake is a chocoholic's dream come true. Unless your dream is to live in a world made of chocolate houses, streets and cars, like on the Hershey's commercials. It can't really compete with that. But it is very rich and fudgy (a little goes a long way). And because it's flourless, it's good for gluten-free diets and great for Passover. I actually did make the coconut lime sorbet, but I never managed to snap a photo of the finished product (I was little off my game - I guess because I was in my sister's kitchen and not on my home turf). It doesn't take much for me to feel discombobulated. The other day I forgot to wear deodorant and I just felt off all day. Or maybe it was because I forgot to take my meds. It could go either way.
FLOURLESS CHOCOLATE CAKE WITH
COCONUT LIME SORBET AND RASPBERRY COULIS
Yield: one (10-inch) cake (at least 12 servings)
Coconut Lime Sorbet:
1 (15 oz.) can cream
of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime
juice
Raspberry Coulis:
1 (10 oz.) package
frozen raspberries, defrosted for 1 hour
2 tablespoons sugar
1 teaspoon lemon
juice
Flourless Chocolate Cake:
8 oz. fine-quality
bittersweet chocolate, chopped
2 sticks unsalted
butter (or Passover margarine)
1 1/2 cups sugar
6 large eggs
2 teaspoons coffee
liquor (such as Kahlua) or vanilla extract
1 cup unsweetened
cocoa powder (plus additional for sprinkling)
Coconut Lime Sorbet:
Whisk together
ingredients. Freeze mixture in an
ice-cream maker. Transfer sorbet to an
airtight container and freeze for several hours to harden. Make ahead.
Raspberry Coulis:
Purée
raspberries, sugar and lemon juice in a blender or food processor. Pour mixture
through a fine sieve into a bowl, pressing on solids. Can be made up to 3 days ahead (keep chilled).
Flourless Chocolate Cake:
1. Preheat oven to 350° F. and butter a 10-inch springform
pan. Line bottom with a round of parchment
paper and butter the paper.
2. In a double boiler, melt chocolate with
butter, stirring, until smooth. Remove
bowl from heat and whisk in sugar. Add eggs and liquor; whisk well. Sift 1 cup
cocoa powder over chocolate mixture and whisk until just combined.
3. Pour batter into pan and bake in middle of
oven 35 to 40 minutes, or until top has formed a thin crust. Transfer pan to a rack. When cool, run a
knife around the outside of the cake and carefully remove the outer ring.
4. Dust cake with additional cocoa powder and
serve with sorbet and raspberry coulis. Cake keeps, after being cooled
completely (in an airtight container) for up to 1 week.
adapted from Gourmet Magazine, November 1997
(with many suggestions from fsilverman of Brooklyn, NY)
(with many suggestions from fsilverman of Brooklyn, NY)
limes |
juicing a lime |
cream of coconut (the thick cream rises to the top, just like with regular coconut milk) |
cream of coconut in a bowl |
whisked with lime juice and water |
As I mentioned earlier, I forgot to take photos of the frozen sorbet.
I loved the coconut-lime flavors, but I did think it was a little too
sweet. I think next time I would try making it again with plain
coconut milk and add sugar (or another sweetener) to taste.
I loved the coconut-lime flavors, but I did think it was a little too
sweet. I think next time I would try making it again with plain
coconut milk and add sugar (or another sweetener) to taste.
squeezing lemon juice over the raspberries |
adding sugar |
pureed |
straining out the seeds |
raspberry coulis |
butter and chocolate (I used Callebaut bittersweet) |
adding sugar |
whisking in the eggs and kahlua |
adding cocoa (it was a little lumpy, I probably should have sifted it in) |
batter in the pan |
baked |
cooled and ring removed |
I used a squeeze bottle for the raspberry coulis, but you can just drizzle some with a spoon. |
.
2 comments:
I served the cake, raspberry coulis and whipped cream for my foursome bridge group last night. We all loved it and the recipe was shared. Thanks!
Today I tested freezing and Wayne and I enjoyed the result after lunch. No harm done so that means we don't have to eat it all at one time.
Becky
That's great! (I wish I had some in my freezer.)
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