Post by ßli乙乙y on Aug 3, 2013 16:09:59 GMT -6
Taken from Yahoo!
Hopefully this cake recipe works for those who cannot have gluten.
Serves 12-16 people
Ingredients
Required Material
Instructions
2. Cover pan underneath and along sides with sheet of heavy-duty foil. Set in large roasting pan underneath the 8 inch pan. Get some water boiling.
3. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.
4. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
5. Scrape batter into prepared pan and smooth surface with rubber spatula. (I just pick up the pan a few inches and drop it.) Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of roasting pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
6. About 30 minutes before serving, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of powdered sugar or whatever you want
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Hopefully this cake recipe works for those who cannot have gluten.
Serves 12-16 people
Ingredients
- 8 cold eggs
- 1 pound of bittersweet or semisweet chocolate coarsely chopped
- 1/2 pound of unsalted butter (2 sticks), cut into 1/2 chunks
- (optional) 1/4 cup cup of strong coffee or liquor
- (optional) Powered sugar for decoration
Required Material
- 8 inch pan
- Parchment
- Tin Foil (I didn't think I needed the foil, but I'll post the entire recipe)
- Roasting Pan
- A means to grease your pan
- A high speed mixer for the eggs
Instructions
2. Cover pan underneath and along sides with sheet of heavy-duty foil. Set in large roasting pan underneath the 8 inch pan. Get some water boiling.
3. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.
4. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
5. Scrape batter into prepared pan and smooth surface with rubber spatula. (I just pick up the pan a few inches and drop it.) Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of roasting pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
6. About 30 minutes before serving, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of powdered sugar or whatever you want
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