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Flourless Chocolate Cake Recipe


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     Flourless Chocolate Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   1 hour

1/2 cup water
1-1/3 cups sugar
8 ounces unsweetened choc, chopped fine
4 ounces semisweet choc, chopped fine
1 cup (2 sticks) unsalted butter
5 extra-large eggs (or 6 large eggs),
Whipped cream (optional)
Raspberry Sauce
10 oz froz raspberries in syrup, thawed
2 1/2 teaspoons cornstarch
- drain, reserving syrup in saucepan
- whisk cornstarch into syrup
- thicken, cool, mix in berries gently

Preheat the oven to 350F. Butter a 9-inch round cake pan and line it with a round of parchment paper cut to fit. Combine the water with 1 cup of the sugar. Bring the mixture to a boil over high heat. Boil 4 min, or 220.
Take pan off heat and immediately add chocolate, stirring until melted and smooth. If mixture stiffens, it will loosen when you add butter. And the butter immediately. Place eggs and remaining 1/3 cup sugar in mixer. Beat on high speed for 15 min.
When 15 min are up, turn mixer to low. Add chocolate mixture, stirring until it is fully incorporated. Do not overbeat.Spoon and scrape the mixture into the prepared cake pan. Set pan in a slightly larger baking pan and pour boiling water around it.
Bake for 25 min. Don't bake the cake for longer than 35 min. Remove pan from water bath and immediately unmold it onto a cookie sheet. Remove the parchment paper.
Serving Suggestions
Top with raspberry sauce or whipped cream.

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