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Topic: Flourless chocolate cake  (Read 1202 times)
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« on: February 12, 2008 09:39:49 PM »

Im making this for my SO this coming saterday.  We cant see each other for V day so we're celebrating over the weekend.  I got this recipe off the godiva chocolate website.

Flourless Chocolate Cake:
4 bars (1.5 ounces each) Godiva Dark Chocolate, broken up
6 tablespoons unsalted butter
9 large egg whites
1/2 cup granulated sugar
4 large egg yolks, lightly beaten

Truffle Filling:
1 cup heavy cream
3 bars (1.5 ounces each) Godiva Dark Chocolate, chopped
1 1/2 tablespoons Grand Marnier

2 tablespoons apricot jam
1 tablespoon Grand Marnier
Confectioners' sugar
1 dried apricot, cut into 4 strips

Make the flourless chocolate cake:
1.   Preheat oven to 425F. Line 11x17-inch jelly roll pan with aluminum foil, allowing foil to extend over short sides of pan. Lightly spray foil with nonstick cooking spray.
2.   Place chocolate and butter in small microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
3.   Place egg whites in large mixing bowl. Beat egg whites until foamy, using electric mixer at medium speed. Slowly add sugar, beating until medium peaks form, using high speed.
4.   Stir egg yolks into chocolate mixture. Then fold some egg white mixture into chocolate mixture to lighten it. Then fold chocolate mixture into egg white mixture. Spread batter evenly in prepared pan and bake for 10 minutes or until top of cake looks set. Cake may puff in some places and will still seem wet under top surface. Cool in pan on wire rack. Chill thoroughly in refrigerator.
Make the truffle filling:
1.   Heat heavy cream over medium-high heat in small saucepan until small bubbles form around the edge of pan. Remove from heat and add chocolate. Let stand for 1 minute or until chocolate is softened. Whisk until smooth and add Grand Marnier. Chill in refrigerator until completely cold, at least 1 hour or overnight. Or chill in iced water bath.
2.   Place truffle mixture in mixing bowl. Beat mixture until it just begins to thicken, using electric mixer at medium speed. Remove from mixer and finish whisking by hand until thick and spreadable. Be careful not to over-whip or mixture will become grainy. Place truffle mixture in pastry bag fitted with 3/8-inch round tip, such as Ateco #4.
Assemble the dessert:
1.   Stir together apricot jam and Grand Marnier, breaking up any large apricot pieces.
2.   Run small sharp knife along long sides of cake pan to release cake. Using ends of foil as handles, lift cake out of pan and place on work surface. With 3 1/2-inch fluted heart-shaped cutter, cut 12 heart shapes out of cake. Remove scraps of cake from around hearts; run a long thin metal spatula under hearts to release from foil.
3.   Set aside 4 hearts for top layers of individual cakes. Place 4 of remaining hearts on work surface. With pastry brush, spread each with jam mixture. Pipe truffle filling on each heart, beginning at upper "V" of heart, leaving 1/8-inch border around outside, outlining heart and working your way inward in concentric heart shapes until entire surface is filled. Place 4 more cake hearts atop filling, pressing down gently to even out filling. Repeat layers of jam and truffle filling. (You should have a small amount of filling left for top garnish and a small amount of jam mixture left for plate garnish.) Top with remaining cake layers, pressing down gently.
4.   Sift confectioners' sugar over tops of cakes. Decorate each cake with a dot of truffle filling and an apricot strip. Drizzle four dessert plates with remaining jam mixture and place cakes on top.

"I don't give a damn for a man that can only spell a word one way." Mark Twain
Cabin Fever
« Reply #1 on: February 13, 2008 08:39:04 AM »

That sounds wonderful! Be sure to post a picture after! Let us know how hard it was to make and if the taste was worth the effort. (how can you go wrong with Godiva?!)

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