Recipe: Flourless Chocolate Waffles and Chef Theo's Flourless Chocolate Torte

Board: Copycat/Restaurant Recipe Requests at Recipelink.com
From: Kathy, CA 7-20-2005
Source: Chef Diane Nickerson and student Lisa Hurley
Servings: 6 to 8

This is a great brunch item or a perfect dessert. The waffle mixture can be baked as a flourless cake in a 400F oven.

1/2 cup Kondima Semisweet chocolate
6 oz. butter
5 large eggs, separated
1/2 tsp vanilla extract
1/2 cup Rapadura sugar
1 cup heavy cream whipped
1 cup organic raspberries
1 cup organic strawberries,
sliced
2 sprigs fresh mint for garnish

Melt chocolate and butter in top half of double boiler over barely simmering water until smooth. Remove from heat, and cool slightly.

Whip together egg yolks, vanilla and 1/4 cup sugar in mixing bowl until smooth and pale yellow.

Fold cooled chocolate into egg yolk mixture, and stir until well combined.

Beat egg whites and remaining 1/4 cup sugar in separate bowl until it whites form soft peaks. Fold egg whites into chocolate mixture. Pour mixture onto hot non-stick waffle iron and cook until done. Keep warm.

TO SERVE:
Place waffle on warm plate, top with whipped cream, strawberries and raspberries and place another waffle on top. Repeat procedure for third layer. Garnish with more whipped cream and several mint leaves.

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CHEF THEO'S FLOURLESS CHOCOLATE TORTE

Boil until dissolved:
3/4 cup coffee or espresso
6 oz sugar

Off heat, stir the following into the coffee/sugar mixture:
6 oz dark chocolate
7 oz unsweetened chocolate

Off heat, stir butter into above:
1/2 lb unsweetened butter, softened

Whip together:
6 eggs
3oz. Sugar

Fold 1-2-3 into egg mixture

Butter and parchment a 1/2 sheet pan. Pour into pan.

Bake at 325 degrees F for about 20 minutes in a water bath or with water/steam element. Looking for cheesecake texture. Cool, then cover with plastic and refrigerate.

MANDARIN ORANGE SAUCE:
Drain can of mandarin oranges and place in a small saucepan with 1/4 cup of orange juice and 1/4 cup of sugar. Simmer until oranges are soft and falling apart. Cool slightly. Place in blender and puree. Run through a sieve if desired. Place in a squeeze bottle for easy dispensing. Add Grand Mariner if desired.

Create design on plate with sauce, top with torte and powdered sugar.

Hope these help!