You Donít Bring Me Flour-less Chocolate Cake Anymore
Claud's wish of creating a recipe inspired by a Neil Diamond tribute movie has finally come true. Watch as he and the gang whip up the sinfully delicious "You donít bring me flourless chocolate cake anymore."
For the cake:
- 1/2-cup honey
- 8 oz. high quality bittersweet chocolate
- 1 1/2 sticks butter, plus more for greasing the pan
- 4 large eggs
- 1/2Ėcup sugar
- 1-teaspoon vanilla extract
- 1/3-cup finely ground almonds
- 3 tbsp. unsweetened cocoa powder
- 1/8-teaspoon cream of tartar
- 1/2 tsp. pinch salt
For the frosting:
- 6 ounces heavy cream
- 6 ounces bittersweet chocolate
- 4 ounces toasted sliced almonds
- 1-pint strawberries
1. Preheat oven to 325F. Cut a piece of parchment paper to fit the bottom of an 8" spring form pan. Butter the pan bottom and line with parchment, then butter the paper and the insides of the pan. Sprinkle a couple of tablespoons of flour in the buttered pan and rotate a few times to distribute the flour. Tap out excess flour and set aside
2. Chop chocolate into pieces, combine with the butter and melt over a double boiler. (If you donít have a double boiler, fit a ceramic mixing bowl over a saucepan filled with 2" of water. Bring the water to a simmer and melt slowly, stirring occasionally. The low heat is important; if the chocolate gets too hot it may become grainy.)
Once the chocolate mixture is completely melted and the mixture is smooth, set aside to cool a few minutes.
3. While the chocolate cools, separate the eggs into two large mixing bowls. Add sugar and vanilla to the yolks and beat until smooth and light. Slowly stir the cooled chocolate mixture into the egg yolk mixture; set the mixture aside.
4. Beat whites until foamy, add the cream of tartar and salt; whisk until soft peaks form. Stir a few tablespoons of the beaten whites into the chocolate to loosen, and then gently fold the remaining whites into the chocolate mixture until combined. Spread the batter evenly into the prepared spring form pan and bake in the center of the preheated oven for about 30 minutes. The cake will still be slightly soft at the center and fully set around the edges.
5. Cool before inverting onto a serving platter and removing the parchment from what is now the top of the cake.
6. In a small saucepan, bring the cream to a boil. Remove from heat, add chocolate and stir until smooth. Pour the warm chocolate mixture over torte and spread with a spatula. Garnish with almonds on the sides of the frosted cake. Serve with whipped cream and strawberries.