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Flourless Chocolate Cake I
Reviews:
January 10, 2005

This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocolate. My guests preferred the Nestle brand the best. Just as good as Ghirardelli but at half the price. For you mint lovers, for one cake I added ¾ tsp. of mint extract to the mix. Very nice and subtle result. The other reviewer advice I tried and agree with includes: Eliminate 3 egg yolks and use 3 eggs and 3 egg whites; Use parchment paper in bottom of spring form pan. I sprayed the parchment and sides of the pan with PAM; Use a lot of heavy duty foil to seal the pan and keep the water bath out. By the third try, it was totally dry; Use Grand Marnier instead of the water. It’s pricey, but what the heck; Use a long very thin blade knife to cut the cake. Run it under hot water before each cut. This eliminated sticking. I made a raspberry sauce that I served on the plate but also put a small dab of whipped cream on each piece. “Nuked” each piece for 15 seconds before adding the cream and raspberry sauce.

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