| FLOURLESS CHOCOLATE CAKE Makes 16 servings. 1/2 tsp vanilla 3/4 cup sugar 1/2 cup + 3 tbs unsalted butter, cut into small pieces 1 1/4 cups pecans 1 tbs instant espresso 8 large eggs, separated 14 oz bittersweet chocolate, chopped Heat oven to 350°. Coat a 9" springform pan with cooking spray, line the bottom with parchment paper, and coat the paper with cooking spray. Using a food processor or blender, pulse 1 cup pecans until finely ground. Coarsely chop the remaining pecans and set aside. In a microwave bowl, melt 8 oz chocolate with 1/2 cup butter on high stirring every 20 seconds until smooth, about 1 min. -Beat egg yolks and sugar in a bowl until pale yellow in color. Stir in ground pecans and melted chocolate. In a second bowl, beat egg whites until stiff peaks form. Stir 1 cup whites into chocolate mixture. Fold rest of whites into chocolate mixture until no white streaks remain. Spread chocolate mixture into pan and bake until cake has set and is slightly puffed, 35 min. -Let cake cool completely in pan, then invert onto a serving plate. In a bowl, dissolve espresso in 1 tbs hot water. In a microwave bowl, melt remaining chocolate and butter stirring every 20 seconds until smooth, about 1 min. Stir in vanilla and espresso. Spread glaze over the top and sides of cake. Press chopped pecans onto sides and refrigerate uncovered until glaze is set, 30 min. then SERVE... |
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