Ingredients:
9 ounces unsalted butter, diced
Chocolate Cake Recipe
9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces
5 medium eggs, separated, whites from the yolks
9 ounces of sugar
1 Tablespoon of water
Glaze or Ganash:
5.25 ounces of dark chocolate, broken into pieces
2 Ounces of Heavy Cream
2 Tablespoons brandy
Garnish:
4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a institute on top of the cake
1 Sprig of Mint for the top as garnish
Directions for making the no bake chocolate cake recipe:
Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9 inch cake pan with a movable base, to add the cake blend to before baking. In a pan over a duplicate boiler you will melt the chocolate, and the butter, stirring often, and be rigorous not to burn. Once it is totally melted take off from the duplicate boiler, and wait to add the rest of the mixtures below as follows.
In a cut off bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar blend is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.
In a cut off bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have complete whisking you should have what is called a meringue, and it should be stiff and shiny.
You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3's on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the blend into the ready tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.
When the cake is cooked until done, you will take off the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the surface of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.
While the cake is cooling melt the ganash, or glaze over a duplicate boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then take off the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for any hours for the icing to set.
Before you are ready for assistance you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a institute on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served any hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy.
Flourless Chocolate Cake dessert formula
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