Flour-less Bittersweet Chocolate Cake
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- 1/8 cup Sue Bee® Honey
- 8 ounces bittersweet chocolate
- 1/3 cup seedless raspberry preserves
- 1/3 cup heavy cream
- 4 ounces bittersweet chocolate
- 2 tablespoons granulated sugar
- 1/2 cup granulated sugar
- 6 large eggs
- 2 tablespoons cognac
- 1/2 cup unsalted butter
- 3 ounces milk chocolate
- Position a rack in the center of the oven and preheat to 350 F.
- Butter the bottom and sides of a 9-inch spring-form pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
- In a medium saucepan, combine the chocolate and butter.
- Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
- Gently whisk until smooth.
- Remove from the heat and stir in the cognac.
- Let cool.
- In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
- Stir in the melted chocolate mixture.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
- Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
- One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
- Continue beating until the egg whites are stiff but not dry.
- Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions. Do not over mix.
- Pour the batter into the prepared pan.
- Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
- Transfer the pan to a wire rack and cool for 10 minutes.
- Using a small sharp knife, cut around the sides of the cake to loosen it.
- Release the pan side.
- Invert the cake onto a wire rack.
- Peel off the parchment paper and cool the cake completely.
- Wrap in plastic and refrigerate overnight.
- Place the chocolate in a medium bowl.
- In a small saucepan, bring the heavy cream to a gentle boil.
- Using a wire whisk, stir in the Sue Bee Honey.
- Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
- Whisk the mixture until smooth.
- Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
- Assemble the cake.
- Remove the cake from the refrigerator and remove the plastic wrap from the cake.
- Place the cake on a wire rack set over a baking sheet.
- Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
- Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
- Drizzle the top of the glazed cake with the melted milk chocolate.
- Serve the cake immediately, or refrigerate.
- Bring the cake to room temperature before serving.
Sue Bee Honey http://suebee.com/