Graeter’s Chief Confectioner Steve Hellmich’s dessert classes at EQ are always amazing. Here is a recipe from Steve-enjoy!
FLOURLESS CHOCOLATE CAKE
Serves 10 to 12
12 Ounces Graeter’s semisweet chocolate, chopped
1-1/2 Sticks butter (6 oz.)
4 Large eggs 1/2 Cup sugar
• Preheat oven to 350° F.
• Butter paper and dust pan with flour or cocoa powder, knocking out excess.
• (Note: A spring form pan, like one used to bake cheesecake, can be used instead of a cake pan. No parchment paper will be needed and the outside of the pan must be wrapped in foil so water will not seep into the batter while cooking.)
• Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. (Chocolate & butter can be melted in the microwave @ 50% power). Cool slightly. (Quick method: Heat butter in pan, add chocolate, remove from heat and whisk until smooth.)
• Whisk together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 3-4 minutes.
• Fold 1/4 of egg mixture into chocolate mixture to lighten, then gently fold the chocolate mixture into remaining egg mixture. Mix until incorporated. Pour batter into cake pan.
• Put cake pan in a hot water bath filled half way up pan & place in middle of oven.
• Bake for 30-35 minutes (top will be set, but a tester will not come out clean).
• Remove cake from water bath and cool completely in pan on a rack.
• Run a thin knife around edge of cake and chill, covered, about 4 hours.
• Remove cake from pan by putting cake pan directly on a burner at very low heat.
• Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake.
• Invert cake onto a rack or plate.
• Remove parchment paper and invert cake onto a serving plate.
• Serve with a berry sauce, fresh berries and whipped cream and if you need more chocolate, serve it with Graeter’s Bittersweet Chocolate Sauce. Notes: If the cake stubbornly refuses to come out of the pan, you may need to help it along by prying it out gently with the tip of a paring knife. This cake is better if made a day ahead.
• Try making the chocolate decadence in individual ramekins-buttered and dusted with flour or cocoa powder.
