Recipe: Crunchy Flourless Chocolate Cake with Deep Chocolate Sauce and Carmel Sauce

CRUNCHY FLOURLESS CHOCOLATE CAKE WITH DEEP CHOCOLATE SAUCE AND CARMEL SAUCE
"This simple cake was originally made with the addition of fresh tarragon, which gave it a rather indefinable sweet-tart flavor that complemented the rich chocolate. If you choose to serve the cake without all the embellishments called for in this evolved recipe, you might want to return to my original by adding 1 1/2 tablespoons of minced fresh tarragon with the final egg-white addition."


FOR THE CAKE:
1/2 cup (1 stick) unsalted butter
4 ounces fine-quality bittersweet chocolate
4 large eggs, separated
1/2 plus 1/3 cup superfine sugar
FOR SERVING:
Chocolate Ice Cream
Deep Chocolate Sauce (recipe follows)
Caramel Sauce (recipe follows)
Chocolate Tuiles (optional)
Chocolate Cigarettes (optional)
6 sprigs fresh mint
2 tablespoons confectioners' sugar

1. Preheat oven to 375 degrees F. Using 1 tablespoon butter, lightly grease six 2 3/4-inch or 3-inch round molds or a 9-inch round cake pan.

Place the chocolate and remaining butter in top half of a double boiler over simmering water. Heat, stirring constantly, until chocolate and butter are melted and mixture has blended.

Combine the egg yolks and 1/2 cup sugar in a mixing bowl set over hot water, stirring occasionally, until warm to the touch. Place in bowl of an electric mixer fitted with the wire whip and whip until doubled in volume. Using a spatula, fold in warm melted chocolate.

Place the egg whites in a bowl of a heavy-duty electric mixer fitted with the wire whip. Beat on the highest speed until soft peaks form. Add the remaining sugar and beat until egg whites are stiff. Using a spatula, slowly add one-third of the whites to the melted-chocolate mixture, mixing until just incorporated. Using a spatula, gently fold remaining egg whites into the chocolate mixture, folding together until completely blended.

Pour into prepared pans and place in preheated oven. Bake for about 25 minutes, or until tops are springy to the touch and edges pull away from the molds (or pan).

Remove from heat and place on a wire rack to cool slightly. While still warm, gently press down to flatten and then unmold into the center of each of 6 warm plates. Unmold the ice cream on top of the cake with the rounded tops facing upward.

Place sauces in plastic squeeze bottles, and drizzle a stream of deep chocolate and then caramel sauce around the plate in an abstract pattern.

If using, stick 2 tuiles in opposing directions, facing outward, in the center of the ice cream. Place an optional chocolate cigarette in the center and garnish with a sprig of mint.

Lightly dust entire plate with confectioners' sugar and serve immediately. Alternately, cut large cake into wedges and serve dusted with confectioners' sugar and garnished with mint, whipped cream, cr me fra che, and fruit, or drizzled with dark chocolate sauce.

Serves 6

DEEP CHOCOLATE SAUCE
Makes about 1 1/2 cups

8 ounces fine-quality bittersweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons unsalted butter

Using a sharp knife, chop the chocolate into small pieces. Set aside.

Place heavy cream and butter in a small saucepan over low heat and bring to a boil.

Remove from heat and add the chopped chocolate. Stir constantly for about 4 minutes, or until chocolate has melted.

Reheat over a hot-water bath if necessary to finish melting chocolate. If sauce is too thick, thin with hot water, 1/2 teaspoon at a time.

Serve warm or store, covered and refrigerated, for up to 2 weeks. Reheat to serve.

CARAMEL SAUCE
Makes about 3 cups

1 3/4 cups sugar
1 3/4 cups heavy cream

Combine sugar and enough water to dissolve it (approximately 1/4 to 1/3 cup) in a small saucepan, stirring until sugar has dissolved. Wash down the sides of the saucepan with a wet pastry brush to remove any sugar crystals. Place pan over high heat and bring to a boil. Lower heat and simmer for 10 minutes, or until liquid has turned light amber.

Place cream in a small saucepan over medium heat. Bring to just a boil, watching carefully to prevent spillover.

When sugar syrup is amber, slowly and carefully whisk in hot cream. When all cream is blended in, remove from heat. Place in an ice-water bath and, stirring frequently, allow to cool slightly.

Serve warm or at room temperature. Alternately, store, covered and refrigerated, for up to 2 weeks. Reheat to serve.

Source: Great American Food by Charlie Palmer with Judith Choate