Torta di Cioccolato: Decadent Chocolate Flourless Cake

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


        

    

            

     

December 8: Feast of the Immaculate Conception

*This painting I did inspired by the Immaculate Conception.

This is the story of how it all began. This miraculous event is the reason why we celebrate Christmas. The birth of our Savior, Jesus Christ. I hope this story inspires, blesses you and finds you closer to God. Whether you believe in Christianity or not, I hope this lets you be more educated and perhaps opens your heart. May God be with you.

In the sixth month, God sent the angel Gabriel to Nazareth, a town in Galilee, to a virgin pledged to be married to a man named Joseph, a descendant of David. The virgin's name was Mary. The angel went to her and said, 'Greetings, you who are highly favoured! The Lord is with you.'

Mary was greatly troubled at his words and wondered what kind of greeting this might be. But the angel said to her, 'Do not be afraid, Mary, you have found favour with God. You will be with child and give birth to a son, and you are to give him the name Jesus. He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, and he will reign over the house of Jacob forever; his kingdom will never end.'

'How will this be,' Mary asked the angel, 'since I am a virgin?'

The angel answered, 'The Holy Spirit will come upon you, and the power of the Most High will overshadow you. So the holy one to be born will be called the Son of God. Even Elizabeth your relative is going to have a child in her old age, and she who was said to be barren is in her sixth month. For nothing is impossible with God.'

'I am the Lord's servant,' Mary answered. 'May it be to me as you have said.' Then the angel left her.

Luke 1:26-38

Mary and the Angel Gabriel

Mary and Elizabeth

Mary tells her Aunt Elizabeth she is with child

God Bless,
Annamaria