I've ventured out on several new business fronts, one being a catering company that shares its name with this blog: Davenport's Divine Delicacies. You can see pictures and updates from me at https://www.facebook.com/DavenportsDivineDelicacies?fref=nf. A post that has garnered a lot of attention was this picture...
This is a birthday cake I made for a client for her 50th birthday party. It is a two-layer Flourless Chocolate Cake with Kahlua Buttercream Frosting. It is extremely rich and wonderfully decadent, and, more importantly for this client, gluten free!
This recipe has been a staple of mine since 2002. I am copying it from the New York Times Magazine from the January 20th edition since so many of you have been requesting the recipe. It comes to us from pastry chef Bert Padell. I've made tweaks to the original to suit my own personal tastes over the past decade, but here is the recipe in it's original state.
Happy Cooking!!
FLOURLESS CHOCOLATE CAKE
- 1 pound unsalted butter, plus extra for greasing the pan
- Almond flour for dusting the pan (the original recipe calls for AP flour...I substitute Almond to make this cake completely gluten free)
- 12 oz bittersweet chocolate
- 4 oz bitter (or unsweetened) chocolate
- 1 bar (3.5 oz) milk chocolate with cappuccino filling (or caramel if you prefer)
- 8 large eggs
- 1 cup plus 2 tablespoons sugar
- 2 tablespoons espresso powder dissolved in 1 cup boiling water (or 1 very strong cup of coffee)
1. Preheat the oven to 350 degrees. Butter and flour a 10-inch springform pan and line the bottom of it with parchment paper. Set the pan on a square of heavy-duty aluminum foil and bring the foil up around the sides of the pan. Set aside.
2. Combine the butter and chocolates in a saucepan and melt over medium heat, whisking until smooth. Transfer to a heatproof measuring cup.
3. In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar for 5 minutes at medium-high speed. With the mixture running, pour in the espresso and beat until blended, then the butter-chocolate mixture, beating until blended.
4. Pour the batter into the prepared pan and bake for 55 minutes. (The cake will crack around the rim.) Remove from oven and cool on a wire rack for about 20 minutes. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (or up to a month).
5. Twelve to 24 hours before serving, take the cake out of the refrigerator. Remove the sides of the pan, slide a metal spatula under the parchment paper and slide the cake onto a serving plate. Serve with whipped cream.
Yield: 12-14 servings.
As I said, I've made adjustments to the recipe over the last years and feel free to make your own changes! The coffee, which I know was a concern for one reader, can be completely omitted. You don't need the extra cup of liquid that it provides. Sometimes I've replaced the coffee with substitutes such as Grand Marnier, Countreau, Kahlua, or a nice bourbon all with great success. I also have found that the slightly tart flavor of creme fraiche helps to balance the dense sweetness of the chocolate cake. I'll post my recipe for Rosemary Creme Fraiche below. Another change I've made is using Abuelita Hot Chocolate tabs (which have a slightly cinnamon taste) in lieu of regular bittersweet chocolate. I've also been using Turbinado sugar in this recipe for the last couple of years due to its low glycemic levels, and it works just as beautifully as regular refined sugar.
I hope you'll all be adventurous and share your cakes with me!! Happy Cooking!!
ROSEMARY CREME FRAICHE
- 1 cup heavy cream
- 1 cup sour cream
- 3 tablespoons fresh rosemary finely chopped
Beat the cream until it just comes together. You want it firm, but not completely whipped. Stir in sour cream and rosemary. Seal in an airtight container for at least 4 hours (it's best to let it rest for a week).
Ta-dah! You made Creme Fraiche! It's also quite delicious dolloped on my Tomato Pear Bisque. If I'm feeling generous I might share that recipe sometime soon!
May your eats be delicious and your dinners divine!!
-Ashley XOXO
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