Welcome to Cocobeat.net:
For CocoBeat’s re-launch recipe, I made a light and soft chocolate cake with fresh, colorful berries to brighten the shorter days.
The cake itself has only 4 ingredients (dark chocolate, unsalted butter, sugar and eggs) — fairly simple and easy to make. It has a souffle-like, soft texture, and the apricot preserve glaze on top gives a refreshing taste and festive touch.
Enjoy!
Chocolate Soufflé Cake (flourless) with Fresh Berries
For one 8 to 9-inch cake, 8 to 10 servings
Ingredients:
15 oz. (425 g) bittersweet or semisweet chocolate, chopped
2 sticks (220 g) unsalted butter, cut into small pieces
5 large eggs (or 5 whites and 3 yolks) at room temperature
1 cup (210 g) sugar
1 teaspoon pure vanilla extract (optional)
1 tablespoon dark rum (e.g., Meyers), optional
2-3 tablespoons apricot or raspberry preserve
Fresh berries
Powdered sugar
- Preheat the oven to 375º F (190º C). Butter a 9-inch springform cake pan and dust lightly with flour.
- In a medium-sized bowl set over a pan of simmering water (bain-marie), melt the chocolate and butter until smooth, stirring frequently. Remove from heat and set aside.
- In another medium-sized bowl, beat the eggs and sugar with an electric mixer for 4-5 minutes or until they are thick and pale.
- Fold the eggs into the chocolate mixture, folding until no streaks of egg white remain. Stir in the vanilla extract and dark rum if you are using. Transfer the cake batter into the prepared pan.
- Bake for 30 minutes in center of the oven. Let the cake cool in the pan completely.
Brush top of cake with warmed apricot or raspberry preserves. Top with fresh berries and sprinkle with sifted powdered sugar.
Note: Using fine quality chocolate gives better results. Chocolate should contain more than 50% cocoa liquor (cacao), preferably 60% or more (less cocoa liquor content means more sugar and less flavor).
Treat yourself with the finest ingredients!