WINE PAIRING – GRAHAM’S SIX GRAPES PORT
FLOURLESS CAKE
1 l/4 cups semisweet chocolate chips
1 l/4 cups unsalted butter
2 tablespoons dark rum
1 tablespoon pure vanilla extract
l/4 cup strong brewed coffee
7 large eggs
1 cup sugar
BRANDY SNAP
1 1/4 cups sugar
3/4 cup unsalted butter
3/4 cup flour
3/4 cup corn syrup
GARNISH
Whipped cream
20 strawberries, sliced
Chocolate ice cream, purchased
1 tablespoon chopped, unsalted pistachios
Mint leaves
PREPARATION
Preheat oven to 300 F
Coat a 10-inch springform pan with butter and wrap the outside with a double thickness of aluminum foil to prevent water from seeping in.
Over a double boiler, melt chocolate and butter. Do not overheat. Set aside to cool, stirring for 5 minutes.
Using an electric mixer, beat eggs and sugar until creamy. Gradually fold the chocolate into egg mixture, then add rum, vanilla extract and coffee.
Bring a large kettle of water to a boil. Pour mixture into prepared cake pan and cover with aluminum foil. Place in a roasting pan and pour in enough boiling water to come halfway up outside of pan. Bake for
40 minutes or until a skewer inserted comes out clean.
Remove cake from oven and allow to cool to room temperature in pan, transfer to a wire rack and chill overnight.
For the Brandy Snap, combine all ingredients and refrigerate for 1 hour. Roll out to 1/4-inch flat on a sheet of parchment paper. Bake for about 30 minutes or until golden brown. While still warm, cut into 1-inch wide strips and roll one end around a shot glass.
Slice cake and serve on chilled dessert plates, garnished with Brandy Snap, whipped cream, strawberries, a scoop of chocolate ice cream and mint leaf. Sprinkle with chopped pistachios.
Serves 10.
* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook
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