130 S. Michigan Avenue
Chocolate Flourless Cake with Whipped Chocolate Ganache Frosting and Raspberry Coulis
Chocolate Flourless Cake
18 oz dark chocolate, chopped
1/2 cup water
1/4 tsp salt
1 cup (8 oz) unsalted cubed butter
3/4 cup granulated sugar
Preheat oven to 300F. Grease a 10 inch cake pan. Set aside. In a small saucepan over medium heat combine water, sugar, and salt. Stir until dissolved. Set aside. Using a double boiler melt the chocolate. Once chocolate is melted, pour into bowl of an electric mixer. Using the paddle attachment beat in the cubed butter one piece at a time until completely incorporated. Then slowly stream the hot water mixture into the chocolate. Add eggs one at a time until completely incorporated. Pour the batter into prepared pan and bake for 35-45 minutes at 300F. Cool and then Chill overnight.
Whipped Chocolate Ganache Frosting
2 cups dark chocolate, chopped
1 cup heavy cream
1/4 cup powdered sugar
2 tsp vanilla
Heat the dark chocolate and heavy cream over a double boiler or in a microwave safe bowl until smooth and creamy. Place the chocolate mixture into the fridge and let cool for 1 hour until it's firm enough to scoop. Place mixture in the bowl of a stand mixer with the whisk attachment. Whip until stiff; usually takes about 4 minutes. Add powdered sugar and vanilla whip until combined. Add whipped chocolate into a piping bag and decorate.
**this recipe is very rich so it can be adjusted accordingly to taste and sweetness.**
1 pint frozen raspberries or frozen raspberry purée
1/4 cup granulated sugar
1 Tablespoon orange juice
1 Tablespoon grand mariner
2 Tablespoon cornstarch
1 cup cold water
Place raspberries, sugar, orange juice, Grand Marnier in a small sauce pan. Bring to a boil. Whisk the cornstarch and water to make a "slurry". Whisk in the cornstarch mixture to the raspberry sauce. Simmer for about 5 minutes until desired consistency. Sauce will thicken the further it cools. Strain the mixture through a sieve.
Can be served warm or cold.