Nice Best Chocolate Cake Recipe With Coffee photos
Some cool best chocolate cake recipe with coffee images:
pre-birthday cake
Image by massdistraction
The husband made me two pre-birthday cakes for today. One to share with my co-workers, and one to share with friends after dinner. Both made from a recipe found in the Candle Cafe’s cookbook (the chocolate cake contains a hint of cinnamon, while the ganache frosting has a dash of coffee).
Flourless Chocolate Cake
Image by djwtwo
We had a houseguest this weekend who’s on a gluten-free diet, and my daughter, who likes to cook with me, decided that she’d like to make them a dessert. My daughter’s only requirement was that it be something that she would eat, too. After consulting a few cookbooks, she spotted the recipe for “Racine’s Cake” from David Lebovitz’s “Ready for Dessert”, which is a flourless chocolate cake, and we adapted it a bit to account for what we had in the house.
Photography-wise, I was trying to just use the available lighting in the kitchen, which in this case meant the halogen undercounter and hood lighting from my stove. I tried a bunch of things (bounce cards, some supplmental hand-held lighting, etc.) to try to mitigate the deep shadows I got as a result, but wasn’t able to get quite what I wanted in the shot.
Here’s what we came up with.
Ingredients
10 oz. bittersweet or semisweet chocolate, chopped
4 oz. unsalted butter
1 tbl. strong hot coffee
1/4 tsp. espresso powder
1/2 tsp. vanilla extract
1 tbl. Grand Marnier
6 large eggs, separated and at room temperature
1/4 c. plus 2 tbl. granulated sugar
1/4 c. bittersweet chocolate chips (or a mix of bittersweet and white chocolate)
cocoa powder
Directions
Preheat your oven to 350°F.
Prepare a 9" springform pan by buttering the bottom and sides, then “flouring” the pan with cocoa powder.
Combine chopped chocolate, coffee, espresso powder, and butter in a double boiler and heat until smooth and well-combined. Remove from the heat, and stir in vanilla and Grand Marnier.
In a large bowl, combine the egg yolks and 1/4 c. sugar, and whisk until pale yellow and creamy and forms a ribbon when running off the whisk.
In another bowl, combine the egg whites and remaining sugar and beat to soft peaks.
Fold the chocolate mixture into the egg yolks and combine well. Fold the egg whites in two batches into the yolk and chocolate mixture, just until there are no streaks of egg white remaining. Pour mixture into the springform pan, sprinkle the chocolate chips on top, and bake for about 25 minutes. The center will feel like it’s just barely set when done. Remove from the oven and allow to cool completely before removing the pan and serving. You’ll probably want to run a clean knife around the outside of the pan before removing the ring from the springform pan.
