"Character is the one thing we make in this world and take with us into the next."
- - Ezra Taft Benson
November 26, 2013
Flourless Chocolate Cake
by Joni Hilton

The holidays are upon us.  And, while most people enjoy pumpkin and a few other favorite pies at Thanksgiving, you can never go wrong with a decadent, chocolate confection, thrown into the mix for a little variety. 

It's especially fun to bring one if you're the guest.  And with today's rising gluten-intolerant crowd, you will be doubly loved for bringing this marvelous, flourless cake that I adapted from a “Bon Apetit” recipe.  Dense and moist, it's always a hit. 

And when Christmas comes, you can sprinkle it with some finely crushed peppermints.  Here's one I just made.  Notice the glaze dripping down onto the platter.  I am cool with this.


12 oz. semisweet chocolate (bars or chips)
3/4 Cup butter
6 eggs, separated
6 oz. sugar, divided (12 Tbsp.)
2 tsp. vanilla or almond extract

TOPPING:
1/2 Cup corn syrup
1/2 Cup heavy whipping cream
9 oz. semisweet chocolate
Optional garnishes: Berries, chocolate shavings, chocolate leaves, etc.

1. Preheat oven to 350 degrees.  Spray a 9-inch springform pan with non-stick spray.  Line the bottom with a circle of parchment and then spray that as well.  Wrap the outside of the pan with foil. In a small sauce pan over low heat, melt chocolate and butter until smooth.  Let cool to lukewarm.
2. In a large bowl, beat yolks with HALF the sugar (3 oz.), until they're pale yellow and thick, about 5 minutes.  Fold in chocolate mixture and extract.
3. In a separate bowl (use clean, dry beaters), beat egg whites until frothy.  Keep beating as you slowly add the other 3 oz. of sugar.  Beat until peaks form.  Fold a little at a time into chocolate mixture.  Pour into prepared pan. Bake 50 minutes, or until a knife inserted in center comes out with a bit of baked batter on it.  Place cake, still in pan, on a cooling rack until cool.  The top will be cracked; don't worry, as this will be the bottom of the cake.  Press down on the cracked parts to make a level surface.
4. Use a knife to loosen pan edges, then invert cake onto a serving platter.  Remove parchment.  In a medium sauce pan, simmer cream and corn syrup.  Remove from heat and stir in chocolate until smooth.  Pour a small amount over top of cake, smoothing it onto the sides.  Freeze 5 minutes.  Pour remaining glaze onto cake (I leave most on top, as you can see), then chill until firm, about an hour.  Now you can store it at room temperature, and garnish it before serving (serves 10 or more).  Or, it's possible people will not be able to wait for the garnish, and may slice it up and start eating, as you can see below!



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About Joni Hilton

Joni is an award-winning playwright, the author of 20 books, holds a master of fine arts degree in professional writing from USC, and is frequently published in major magazines. Tune in to her radio advice show at AM1380, at 9 a.m. Pacific Time, on saturday mornings.

A former TV talk show host in Los Angeles, she is also a TV spokeswoman across the U.S. for various corporations, and highly in demand as a public speaker.

Hilton writes for Music and The Spoken Word for the Mormon Tabernacle Choir, and is a columnist for Meridian Magazine.

Hilton's books can be found at Goodreads, CreateSpace, Amazon, Deseret Book, and at MormonAuthors. Reviews are also available at these same sites.

She is founder and former CEO of Holy Cow, an organic line of cleaning products, the winner of dozens of cooking contests, and a former model and Miss California. She is married to TV personality Bob Hilton, and they are the parents of four children.

Feel free to follow Joni at Twitter and on Facebook. Her website is at http://cookingwithjoni.blogspot.com/.

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