Lisa, I use my spring form pan for my flourless chocolate cakes,
also. Yummy! It might seem long and involved, but it goes together
quickly. By the way, when I use one of these pans, I always use foil
over the bottom and a little bit up the sides to keep the mess
contained!
Flourless Chocolate Cake w/ Raspberry Sauce
Cake:
7 oz. semisweet baking chocolate, broken into pieces ? I used deep
dark bittersweet chips
12 tbl. butter
5 eggs, separated
1 tsp. vanilla ? I used raspberry extract
1/3 c. sugar
2 tbl. unsweetened cocoa powder
1/8 tsp. salt
Raspberry Sauce:
1 pkg. ? 12 oz. ? frozen unsweetened raspberries, thawed
1/3 to ? c. sugar
Additional cocoa powder for garnish ? I didn?t use
For the cake, preheat oven to 350? F. Grease 9-inch springform pan.
(I used cupcake pans with paper inserts). Heat chocolate and butter
in med. saucepan over low heat until melted, stirring frequently.
Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2
tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl.
Stir about ? of egg whites into chocolate mixture. Fold chocolate
mixture into remaining egg whites. Spread batter evenly in prepared
pan. Bake about 30 minutes or until toothpick inserted in center
comes out clean and edge of cake begins to pull away from side of
pan. Cool cake in pan on wire rack 2 ? 3 minutes; carefully loosen
edge of cake with sharp knife and remove side of pan. Cool cake
completely. Cover and refrigerate overnight or up to 3 days, or wrap
well and freeze up to 3 months. For sauce, blend raspberries in
blender or food processor until smooth. Strain sauce and discard
seeds and stir in sugar to taste.
Chris in NM
http://www.nancyskitchen.com
