Flourless Ghirardelli Chocolate Cake

Chocolate Sauce:

1          cup Ghirardelli semisweet chocolate chips
3/4        cup Sugar
3/4       cup whipping cream
1 t        vanilla extract

Flourless Chocolate Cake:

1          pound Ghirardelli bittersweet chocolate, chopped
1          stick unsalted butter
9          large eggs, separated

Chocolate Sauce;

In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to
cook, and stirring until chocolate is melted and sauce is smooth. Stir in vanilla extract.

Flourless Chocolate Cake:

 Preheat the oven to 350 F. Butter a 9-inch spring form pan.

2.  Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not
touching) about 1 inch of simmering water until melted. Meanwhile.

3.  Whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate
mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the
chocolate - then whisk in the rest of the chocolate mixture.

4.  Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the
prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes
out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

5.  Slice and serve at room temperature. Garnish with chocolate sauce, fresh raspberries and mint leaf.
Yield:     8
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Private Wine Society
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!
Follow us > >