25 November 2011

Flourless Chocolate Cake and Mocha Buttercream Icing

Chocolate Raspberry Mosaic


From Denny:  Check out this all time favorite - the flourless chocolate cake.  This time it's paired with another favorite flavor - the all important coffee!  Somehow, I just have to figure out how to grow coffee beans in my back yard.  Can you imagine how sweet that would be to pick your own beans and then roast them?  While we are dreaming we might as well include our own cocoa plants, right?  Hey, "Go BIG or go home!" :)

Happy Holidays and thank you for all your support this year!



Flourless Chocolate Cake with Mocha Buttercream Icing

Makes: 8 servings

Ingredients:

Cake

3 tablespoons unsalted butter

1 (6-ounce) box bittersweet chocolate

1 ounce unsweetened chocolate

4 eggs, separated

1/3 cup sugar, divided

1 teaspoon vanilla

Mocha Buttercream Icing

11/2 teaspoons instant espresso powder

2 tablespoons hot water

¼ cup unsalted butter, at room temperature

3 cups sifted powdered sugar, divided

3 tablespoons sifted unsweetened cocoa

1/2 teaspoon vanilla

Directions:

To make cake: Preheat oven at 350° F. Liberally grease 8 4-ounce ramekins. In 1-quart saucepan on the lowest simmer setting, place butter and both chocolates. Heat until mixture is melted. Set aside to cool.

In a mixing bowl, whip egg yolks with half of the sugar and vanilla about 2 minutes or until creamy. In another mixing bowl, beat egg whites with the remaining sugar to form soft peaks. Fold the yolk mixture into the chocolate until just combined. Gently fold in egg white mixture until just combined. Divide evenly into the ramekins and place on a rimmed baking sheet. Place in the center of the oven for 14 to 16 minutes or until set. Remove from oven and cool to room temperature.

To make icing: In custard cup, combine espresso powder and water. Set aside.

In the mixing bowl, beat butter until creamy. Add 1 cup powdered sugar and beat until smooth. Scrape down the bowl.

Add remaining 2 cups powdered sugar, cocoa, vanilla, and espresso mixture. Beat until completely smooth and creamy. Add more hot water if necessary to bring the icing to spreading consistency.

Decorate each of the cakes with either a pastry bag fitted with a decorating tip or simply place a dollop of buttercream on top of each cake.



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