Although today is Saint Patrick's Day most people would think that I would make something green or Irish inspired cuisine. However, Scott being Irish has no interest in eating Corned Beef, Cabbage and Potatoes. He loves them all, just not together in one day. Then really I think the whole hype of Wearing Green, Binge Drinking, Eating Corned Beef and Cabbage really is an American thing. In Ireland it's actually considered a very holy day. They have festivals to carry out the holy day. Although they may wear green, dyeing the rivers or waters, drinking green beer or eating corned beef and cabbage is not celebrated in Ireland. The young do however go to the Pubs to pay homage to their love of their land. The more mature go to church.
So here we are, I though even thought it may not be a huge celebration in our home despite the heavy Irish side, it would be nice to be a little green in our home. Nothing wrong with being patriotic, proud and celebrate your heritage. I am not Irish but I thoroughly influence my family with my Italian culture so it's a nice change, plus we are Catholics.
Today I thought I'd gift the Irish in my home with a sweet treat. It may not be green but it sure would make them happy. I also decided to make some Chocolate Covered Mint Oreos decorated with Andes Mints to throw in the green!
Erin Go Braugh!
I decided to make a decadent Chocolate Flourless Cake. A special treat. I decided to leave a message on it saying Erin Go Braugh and then I changed my mind. I added some blackberries to decadent around so it wasn't boring and kept it an elegant treat without sounding too cheesy. This dessert is great with or without the glaze. Leaving it without the glaze and sprinkling the top with powdered sugar would be lovely. I added blackberries before the glaze set. I would of put raspberries but for some reason the grocer was out of them. Go figure of course when I want them they don't have them.
This cake uses no flour so it is gluten free.
Here is the recipe:
Adapted from Fine Cooking
Decadent Chocolate Flourless Cake
For the cake:
12 oz. Ghiradelli chips
6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
5 eggs
1 cup granulated sugar
1-1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 cup unsweetened cocoa powder, sifted if lumpy; more for the pan
For the Glaze:
4 oz. (3/4 cup) semi-sweet, coarsely chopped or chips (I used Ghiradelli chips)
3 Tbs. unsalted butter
Directions:
Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9x2-inch round cake pan or a 9" Springform Pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 38 to 42 min. Don’t overcook.
Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.
*Doesn't look very pretty but it will be....
Glaze the cake:
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth just as you did before. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge.
*I think this picture looks cool....hee hee!
Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.
Tip: To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.
This dessert is decadent and rich but has a light texture, a little goes a long way. I would say it serves about 8-12 people. If you have a chocolate lover they will definitely ask for a second piece. It is a huge hit in my home and everyone loves it. Myself, I say it's perfect and perfect for the chocoholic in me!! =)
Have a Sweet St. Patrick's Day!
Annamaria
