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The uniqueness of this cake is that it is both cake and mousse in one. Dense and killer-rich, it delivers an intense chocolate flavor that isn't diluted with flour. I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss. A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.
Ingredients
1 tablespoon ground almonds plus additional to dust pan
10.5 ounces dark chocolate (at least 65% cocoa-fat) such as Guittard's Venezuelan or Machu Picchu chocolate
1-1/2 cups sugar
1-1/4 sticks unsalted butter
5 large eggs
1 tablespoon Rain's Choice vanilla extract
Confectioners' sugar/whipped cream (optional)
Instructions
Preheat oven to 325 degrees.
Lightly spray an 8 or 9 inch springform pan with cooking spray, then dust with ground almonds. Set aside.
Melt butter, chocolate and sugar over low heat, stirring frequently. Remove from heat.
In a medium bowl, beat the eggs and ground almonds. Add vanilla extract. Fold the egg mixture into the chocolate and stir until thickened, several minutes.
Pour the cake into the pan, smooth the top and bake 45 minutes, or until the top is set and begins to crack.
Remove the side of the pan and let cake cool completely.
Dust with confectioners' sugar if desired or glaze with chocolate/butter mix. Serve room temperature or slightly warm with or without whipped cream.
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Vanilla Shop
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these desserts SOUND delicious, but I want to SEE the deliciousness!
It would be so very,very well appreciated!