You guys. It’s Monday, lets eat cake. Okay? Okay.
I mean, it’s flourless. It’s CHOCOLATE. It’s cake. And this sauce… I just want drink it.
Right, no arm twisting necessary. Cool.
This girl. Oh, this girl. Miss Melissa from The Fauxmartha is so wonderful [just like her cake] and talented. I’m so honored to have her here and cannot wait to make this! Thank you, thank you for sharing this beauty with all of us!
ps. I’m ordering one of your Cowls the second I can decide on which color I want. Obsessed.
Alright, it’s also been 14 days of healthy eating resolutions, its time for a little treat. Let’s do it! Or… you can wait for Valentines day.
I am incredibly honored to be guest posting while Lisa is out taking care of the new babe. I can’t remember how I came across her blog exactly. I just remember I was hooked immediately. I went back into the archives and read every last post. This is rare for a skimmer like me. I can even remember the pre-gluten-free posts. I’ve always been impressed by Lisa, but after this weekend I bow to her and everyone out there who’s gluten free.
I consider myself a baker. I’m infatuated with making everything from scratch, which comes with it’s fair share of flops. Adding the gluten-free stipulation for this post nearly took me down. Well, it did take me down. Twice. Knocked all the wind out of my sails and left me questioning my good, or lack thereof, baking sense. GF baking is by far the hardest thing I have attempted. My hat, if I wore one, goes off to you. Every time you sit down to eat, you’re faced with a great challenge. Meal planning is probably a chore. Not to mention baking for those special, and not so special, occasions. I now better understand why this blog is called With Style and Grace. It’s with immense grace that Lisa approaches GF cooking and baking. It’s with immense grace that she makes it look so effortless, which I now know is a major fete. And it’s with immense grace that she does it all without a complaint. I’m in awe.
After having a couple GF-flour flops, I went flourless. Flourless Chocolate Cake with a blackberry sauce, topped with a dollop of whipped cream. It’s surprisingly light with enough chocolate to make a girl happy. And enough tartness in the blackberry sauce to compliment the sweetness of the cake. And enough cream to, well, I’m not really sure how to finish this sentence. It’s just a necessity.
Flourless Chocolate Cake with a Blackberry Sauce
yields 6 individual cakes, cake recipe adapted from Martha Stewart
3 large eggs, separated
3 tbsp. unsalted butter, plus more for pan
4 oz. bittersweet or semi-sweet chocolate
1/2 tsp. sea salt
1/4 c. sugar
6 oz. blackberries
2 tbsp. sugar
1 1/2 tbsp. water
1/2 c. heavy whipping cream
Make cake. Preheat oven to 275 degrees. Place 6 small circular pieces of parchment paper in the bottom of a cupcake pan. Brush sides and top of pan with melted butter. Set aside. Separate egg whites and yolks into two bowls. Set aside. In a double boiler, add chocolate and butter. Place over a sauce pan filled with water so that water is not touching bottom of double boiler. Cook on medium-high heat, stirring until chocolate and butter have melted. Remove from heat and whisk in egg yolks and sea salt until combined. Set aside. Using a hand mixer, whip egg whites to soft peaks. Slowly add sugar and whip until stiff, glossy peaks form. Slowly fold egg whites into the chocolate mixture until combined. Divide batter evenly into 6 cupcake tins. Batter will almost reach the top of each tin. Bake for about 40 minutes.
Make blackberry sauce. While the cake is baking, add blackberries, sugar, and water to a small saucepan. Cook on medium heat until sugar is dissolved. About 5 minutes. Using an immersion blender or a food processor, lightly blend the berries. Pour sauce through a strainer back into the saucepan. Cook for another 5 minutes until sauce begins to thicken. Remove from heat and allow to cool.
Make topping. Using a hand mixer, whip heavy cream until thickened.
Assemble. Carefully remove cakes from the pan either by inverting or using a thin knife. Top with blackberry sauce and whipped cream. Serve immediately. Blackberry sauce can be made several days in advance and refrigerated.
January 13 2013