Tuesday, February 06, 2007

Almost Flourless

This is not a flourless chocolate cake, as is evidenced in the crumb when you look at it closely, nor is this a deflated souffle. Rather,it is a bit of both. The top balloons up in the oven, with little pock marks scattered on top and gently deflates upon standing. They are best eaten several hours after baking, when the ingredients, minimal as they are, had the time to converge and develop more. The crackly top will not stay crackly, the steam giving off moisture softens them and ever so slightly makes them even sticky, but it's a-ok. The texture is soft on top and at the bottom, almost pudding like, then as you bite on, there is a firmer texture ensconced that melts almost instantly with just a nudge with your tongue. I won't describe this as decadently rich, it's not; it is more tamed that a flourless chocolate cake; a feel good dessert that won't give you sore throat right away and even can make you believe you're not guilt-bound.
I strongly suggest you use the best quality ingredients for this recipe, as in using the chocolate bar you love to eat on it's own (I used Callebaut bittersweet), because that is the foremost taste you will have. It is completely in it's element: fresh eggs, fresh butter and chocolate.

Almost Flourless

3T cake flour, sifted
1T cocoa powder
1t espresso powder

5oz bittersweet chocolate
6T unsalted butter

4 yolks
1/4C sugar
4 whites
1/4C sugar

Use a 12 hole muffin pan, lined with cupcake liners.

1. Sift together dry ingredients: cake flour, cocoa powder an espresso.
2. Melt over double boiler or the microwave: chocolate and butter. Let cool a bit.
3. In a mixer bowl, beat yolks with sugar in medium speed, 4 minutes, until creamy and light. Add in chocolate mixture, mixing on low speed. Fold in flour mixture lastly.
4. Whisk egg whites with sugar until soft peaks form. Fold together with yolk mixture. Pour on a lined 7" pan or prepared muffin pan, filling last muffin hole with water.
5. Bake in a 350deg F oven for 20-25minutes for muffin pan or 25-35 minutes for 7" pan.
6. Let cool. Dust with icing sugar or just before serving, add a dollop of whipped cream.

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