Flourless Chocolate Chambord Cake
10 Ounces semisweet chocolate; -chopped or 1 2/3 cup
2 Ounces unsweetened -chocolate; chopped
3/4 Cup Unsalted Butter/Cut In -12 Pcs
1/3 Cup water
1 Cup granulated sugar
1 Teaspoon vanilla extract
3 Tablespoons Chambord
or other raspberry liqueur
sweetened whipped cream
Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the
semisweet chocolate, unsweetened chocolate and butter with the water in a medium
saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly.
In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed
for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the
Place the pan in a shallow baking pan. Bake for
35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of
the top and the center doesn't shake when you move the pan gently. The cake
should feel firm all over, except in the center.
springform pan to a wire rack to cool for 20 minutes. Loosen and release the
sides of the pan, but leave the cake in the pan until completely cool. Remove
the cake from the pan. Cover and chill for 6 to 48 hours.
Serve with whipped cream. Store in the refrigerator. Note:
This fudgy cake will dip in the center after it is baked. Disguise this by
filling the center with whipped cream and fruit, if you like.
Yield: 16 Servings
Recipe from The
Sandpiper restaurant near Holland, Michigan.