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Post by Sheila on Nov 7, 2010 22:09:58 GMT -5
Flourless Chocolate Cake cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan 1/4 cup unsweetened cocoa powder, plus more for the pan 1 1/4 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar 1/2 cup cream fresh or sour cream 1/4 cup confectioners’ sugar, plus more for dusting and serve with whip cream.
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. Using an electric mixer, beat the remaining 1 cup of heavy cream with the cream fresh or sour cream and confectioners’ beat sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
Made these in muffin tins,topped them with hot fudge and whip cream.To bad I can't eat them but everyone thought they were great.
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