Flourless Bittersweet Chocolate Cake With Milk Chocolate Drizzle
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Position a rack in the center of the oven and preheat to 350 degrees
2
Butter the bottom and sides of a 9-inch springform pan
3
Line the bottom of the pan with round of parchment or waxed paper; butter the paper
4
In a medium saucepan, combine 8 ounces of chocolate and butter
5
Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted
6
Gently whisk until smooth
7
Remove from heat and stir in the cognac
8
Let cool
9
In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended
10
Stir in the melted chocolate mixture
11
In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy
12
Increase the speed to medium-high and beat the egg whites until soft peaks start to form
13
1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar
14
Continue beating until the egg whites are stiff but not dry
15
Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions
16
Do not overmix
17
Pour the batter into the prepared pan
18
Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes
19
Transfer the pan to a wire rack and cool for 10 minutes
20
Using a small sharp knife, cut around the sides of the cake to loosen it
21
Release the pan side
22
Invert the cake onto a wire rack
23
Peel off the parchment paper and cool the cake completely
24
Wrap in plastic and refrigerate overnight
25
Place the remaining chocolate in a medium bowl
26
In a small saucepan, bring the heavy cream to a gentle boil
27
Using a wire whisk, stir in the honey
28
Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt chocolate
29
Whisk the mixture until smooth
30
Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened
31
Remove the cake from the refrigerator, removing the plastic wrap from the cake
32
Place the cake on a wire rack set over a baking sheet
33
Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake
34
Pour the chocolate glaze over the cake covering it completely; spread evenly with a metal spatula
35
Drizzle the top of the glazed cake with the melted milk chocolate
36
Serve the cake immediately, or refrigerate
37
Bring the cake to room temperature before serving