My twin boys turned 18 yesterday & we spent the day in Manhattan
celebrating with them, their sister & a cousin and her beau.
A fine time was had by all. After taking them all over for touristy
things, we went to Brooklyn to "Little Odessa" and had lunch at an
unassuming restaurant (Cafe Bistro on Neptune Avenue) with little to
identify it in English. I looked inside at the happy diners and they
were all speaking Russian. We took this as a good omen and in we
trouped to feast on borscht, smoked salmon, pelmeni, pierogi, kebabs
and lamb chops. We ate and ate, until we could eat no more and even
had a bagload of food to carry home. The bill for the 7 of us was less
than $100.
Then we headed back to Manhattan to visit Jacques Torres Chocolate
factory on Hudson Street. All I can say is that it was more expensive
than the Russian restaurant.
We dropped the boys off at their dad's in the city, their sister went
back to college from Penn Station and my niece and friend continued on
their long weekend in NYC. My husband and I, exhausted by that time
spent with youth, happily drove back to New Jersey.
We did not have time for a birthday cake in the city yesterday, and so
when the boys returned home today, I decided to make them one. I
looked around the archives here and goggled a bit for flourless cake
recipes. I found one and used the large block of chocolate from
Jacques Torres' place to make it. It was a great success
I found the recipe at the web site below, and they indicate that it is
from Bon Appetite in 1999.
http://www.beaufortgrocery.com/bgcrecipesFlourlessCake.html
I skipped the chocolate shavings and leaves, as we had gorged on
chocolate yesterday and used the microwave instead of the stove top.
It was served with whipped cream.
The cake is a delight. I will make it again,
Enjoy!
Boron
Flourless Chocolate Cake with Chocolate Glaze
10 – 12 servings
Bon Appetite – January 1999
Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate,
chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
Glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
chopped
Chocolate shavings or Gold-brushed Chocolate Leaves
For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform
pan. Line bottom of pan with parchment paper or waxed paper, butter
paper. Wrap outside of pan with foil. Stir chocolate and butter in
heavy medium saucepan over low heat until melted and smooth. Remove
from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large
bowl until mixture is very thick and pale, about 3 minutes. Fold
lukewarm chocolate mixture into yolk mixture, then fold in vanilla
extract. Using clean dry beaters, beat egg whites in another large
bowl until soft peaks form. Gradually add remaining 6 tablespoons
sugar, beating until medium-firm peaks form. Fold whites into
chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into
center comes out with some moist crumbs attached, about 50 minutes.
Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small
knife, cut around pan sides to loosen cake. Remove pan sides. Place
9-inch-diameter [censored] pan bottom or cardboard round atop cake. Invert
cake onto [censored] pan bottom. Peel off parchment paper.
For Glaze: Bring cream and corn syrup to simmer in medium saucepan.
Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly
over top and sides of cake. Freeze until almost set, about 3 minutes.
Pour remaining glaze over cake; smooth sides and top. Place cake on
platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day
ahead. Cover with cake dome; store at room temperature.) Garnish with
chocolate shavings or leaves. Serve at room temperature.