Recipes: details

July 28 2011

Chocolate Explosion Cake

A classic recipe that is perfect for impressing your guests. No Flour, No Sugar and No Yeast

For the chocolate centers:
4 ounces bittersweet chocolate
1 cup heavy cream
1?4 cup butter
4 tablespoons milk
1 tablespoon brewed espresso

For the cake:
4 ounces bittersweet chocolate,
grated
3?4 cup butter, softened, plus
extra for brushing
3?4 cup sugar
5 egg yolks
13?4 cups almonds, blanched
and finely chopped
5 egg whites
cocoa powder for dusting
strawberries for garnish

Prepare the chocolate centers:
In a medium skillet, combine
the chocolate, cream, butter, milk and espresso. Melt
over medium heat. Mix well and pour into 9 individual ice
cube molds. Transfer to the freezer to harden overnight.

Prepare the cake:
In a large bowl, combine the chocolate,
butter, sugar and egg yolks. Gently mix until smooth.
Add the almonds and mix to combine. Set aside.
In a separate bowl, whisk together the egg whites until
stiff peaks form. Using a wooden spoon, gently fold the
egg whites into the chocolate mixture. Lightly brush 9 aluminum
cupcake molds with butter and dust with cocoa
powder. Distribute the batter evenly among the molds.
(Each one should have about 1?3 cup of batter, but should
not be filled to the top.) Remove the chocolate molds from
the freezer. Unmold the frozen chocolate and sink 1 small
cube into the center of each chocolate cupcake and
transfer to the freezer to chill overnight.
Preheat the oven to 350°. About 20 minutes before
serving, remove the chocolate cakes from the freezer and
transfer them to the oven to bake for 20 minutes. Remove
the cakes from the oven and set aside to cool for about
5 minutes. Once cooled, carefully unmold and arrange
them on a serving platter. Garnish with strawberries, if
desired.
Serves 9

. This recipe is in the book Good Ciao

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