01 Apr2013

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If you don’t bake much, this is a wonderful cake for you to have in your repertoire. So easy to make, with such delicious results. I made this cake for a special holy day meal last week, and it was a hit! I spied this recipe from the REAL SIMPLE website, and altered the recipe a bit to reflect ingredients I had on hand and added a cup and half of finely blitzed walnuts for flavor, texture and a bit of substance. Flourless chocolate cakes can sometimes be so airy that you want for more… but the nuts certainly added a welcome texture and graininess to the cake.

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I used good quality valrhona chocolate, in addition to the cocoa. I also made my own very heavy cream by mixing pure cream that was 65% fat with some milk to thin it a bit. And I used sour cream instead of creme fraiche. As I said earlier, I added 1.5 cups of walnuts, finely minced in a food processor. We served this with great strawberries from the Mountain province, with some heavy cream to drizzle over everything.

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It turned out beautifully (albeit it cracked a bit, as the internal temperature rose too high when I left it in for 5-6 minutes longer than I should have, while futzing on my computer) and it tasted like a million bucks, for so little effort! If you like chocolate desserts, you may also want to try this chocolate tart by Francois Payard that is a staple in our kitchen. Enjoy! :)

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COMMENTS:

  1. Sunny_beary says:

    That looks scrumptious! Belated Happy Easter MM, Mrs. MM, The Teen and crew!

    Apr 2, 2013 | 12:23 am

     
  2. Betchay says:

    Chocolate and strawberries with rich cream….sinfully delicious!

    Apr 2, 2013 | 7:24 am

     
  3. ami says:

    I’ve always wondered how they make flourless chocolate cake w/o the flour. Thanks for the recipe MM! Locally, I like Margarita Fores’ version in Cafe Bola.

    Apr 2, 2013 | 8:10 am

     
  4. Gigi says:

    Hi MM, where can I buy heavy cream / cream with 65% fat or more? Thanks.

    Apr 2, 2013 | 7:24 pm

     
  5. natie says:

    Love IT!!!! never mind the cracks…that’s what the cream and berries are for… :))

    Apr 2, 2013 | 10:46 pm

     
  6. Marketman says:

    Gigi, S&R usually carries an australian brand of “pure cream” as well as a “thickened cream” and they have very high fat content. If it’s too high, dilute with a bit of milk to the desired consistency. The richer the cream, the tastier the dessert… :)

    Apr 3, 2013 | 7:08 am

     
  7. Gej says:

    Really great strawberries! Where were you able to get them?

    Apr 3, 2013 | 8:48 am

     
  8. Dave B. says:

    Such lovely berries! And I love your photo composition skills

    Apr 3, 2013 | 10:16 am

     
  9. Slightly Epicurean says:

    Yum! MM, where can I purchase Valrhona Chocolates for baking? Thanks!

    Apr 3, 2013 | 3:50 pm

     
  10. natie says:

    Slightly E: October 25, 2005, Chocolate Tart post..link above…

    Apr 3, 2013 | 9:43 pm

     
  11. Getter Dragon 1 says:

    The cracks are ok…they’re a sign of sincerity!

    Apr 4, 2013 | 5:39 am

     
  12. Slightly Epicurean says:

    Thanks Natie!

    Apr 4, 2013 | 11:41 am

     
  13. Natie says:

    my pleasure, SlightlyE..I refer to this blog A LOT for many recipes and ideas…hehehe……

    Apr 4, 2013 | 8:49 pm

     
  14. Monique says:

    Would there be less calories in a flourless cake? Just wondering…

    Apr 4, 2013 | 9:36 pm

     
  15. Shalimar says:

    baked one few weeks back, disappeared fast . I used almonds!

    Apr 14, 2013 | 2:57 am

     
 

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