Aug 16, 2010
Flourless cakes kind of amaze me--especially cakes like this one, which is made with only eggs, sugar, and chocolate.
And that's all there is to it! I don't know why I thought this cake was going to be difficult. I think the directions about baking two cakes confused me. Fortunately, I only baked one so I didn't stay confused.
I asked Jim if he wanted light whipped chocolate ganache or gelatin-stabilized whipped cream. I thought he'd probably choose the ganache because the "gelatin-stabilized" part of the whipped cream sounded suspicious, but he opted for the whipped cream. Adding gelatin to cream was a brand new experience for me. It simply involves heating the cream with a few teaspoons of gelatin.
I liked this cake a lot--it had a deep chocolate flavor without being overwhelmingly chocolate, especially for someone coming somewhat reluctantly back to Chocolateville after being gone for a few weeks.
I'd like to try it with the whipped ganache sometime, but I thought the whipped cream was a perfect flavor and color contrast, so I'm not sure that the ganache could be better.
Jan: "It's light and delicious."
Laurel: "Is there egg white in the filling? It's airier than ordinary whipped cream. I like it that it's not overly sweet."
Betty: "It's wonderful. I like the chocolate shavings."
Fred: "If I had a criticism, it would be that it's almost too delicate. It's just a little bit too light--not enough heft."
Jim: "The cake is delicious. I think it has plenty of heft."
Posted by Marie at 12:01 AM