FLOURLESS BITTERSWEET CHOCOLATE CAKE WITH MILK CHOCOLATE DRIZZLE
Provided by Food Network
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with round of parchment or waxed paper; butter the paper. In a medium saucepan, combine 8 ounces of chocolate and butter. Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted. Gently whisk until smooth. Remove from heat and stir in the cognac. Let cool. In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended. Stir in the melted chocolate mixture. 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. Increase the speed to medium-high and beat the egg whites until soft peaks start to form. 1 tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue beating until the egg whites are stiff but not dry. Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in additions. Do not overmix. Pour the batter into the prepared pan. Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake completely. Wrap in plastic and refrigerate overnight. Place the remaining chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened. Remove the cake from the refrigerator, removing the plastic wrap from the cake. Place the cake on a wire rack set over a baking sheet. Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake. Pour the chocolate glaze over the cake covering it completely; spread evenly with a metal spatula. Drizzle the top of the glazed cake with the melted milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to room temperature before serving.
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Arsalan Ahsan
[email protected]This cake is simply divine. The chocolate flavor is rich and intense, and the milk chocolate drizzle is the perfect complement. It's the perfect dessert for any chocolate lover.
Kuti Latifat
[email protected]This cake is my go-to dessert for any occasion. It's always a crowd-pleaser. The chocolate flavor is rich and decadent, and the milk chocolate drizzle is the perfect finishing touch.
Kol UK
[email protected]I've made this cake several times now and it's always a hit. It's so easy to make and it always turns out perfectly. The chocolate flavor is rich and decadent, and the milk chocolate drizzle is the perfect finishing touch.
Khalid Hussain waris
[email protected]This cake was a hit at my party! Everyone loved it. It was so rich and chocolatey, and the milk chocolate drizzle was the perfect touch. I will definitely be making this cake again.
Chdiebere Sabastine
[email protected]This cake was amazing! It was so easy to make and it turned out perfectly. The chocolate flavor was rich and decadent, and the milk chocolate drizzle was the perfect finishing touch. I will definitely be making this cake again and again.
MD Safin
[email protected]I'm not a big fan of chocolate cake, but I thought I'd give this recipe a try. I was pleasantly surprised! The cake was moist and dense, with a rich chocolate flavor. The milk chocolate drizzle was a nice touch of sweetness. I would definitely make t
Md Sajadul
[email protected]This cake was really easy to make and it turned out great! I didn't have any milk chocolate on hand, so I used dark chocolate instead. It was still delicious.
Rishi Xettri
[email protected]I had some trouble getting the cake to set properly. I think I might have overbaked it. The flavor was good, but the texture was a bit dry.
Rajkumar Tamata
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would prefer a flourless chocolate cake with a lighter texture.
Ggg Aaah
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was dense and fudgy, with a rich chocolate flavor. The milk chocolate drizzle was a nice addition. I would definitely recommend this recipe to anyone who loves chocolate cake.
Bronasours69 is OG
[email protected]This cake was easy to make and turned out beautifully. The texture was perfect - dense and fudgy, but not too heavy. The chocolate flavor was rich and decadent. The milk chocolate drizzle added a nice touch of sweetness. I will definitely be making t
Kevin Boggs
[email protected]I'm not usually a fan of flourless chocolate cake, but this recipe changed my mind. The cake was moist and dense, with a deep chocolate flavor. The milk chocolate drizzle was the perfect finishing touch. I will definitely be making this cake again.
virtual numero
[email protected]This flourless chocolate cake exceeded my expectations! The texture was dense and fudgy, and the bittersweet chocolate flavor was rich and decadent. The milk chocolate drizzle added a touch of sweetness that balanced out the bitterness of the cake pe