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Ingredients


2 lb of bitter sweet chocolate
12 ounces of unsalted butter
4 whole eggs
1 cup of heavy cream
1 cup of water
1/2 cup of sugar
1 spoon of vanilla extract
pinch of salt

Flour less chocolate cake


Preparation


Crush the chocolate with a chef knife. Put the crashed chocolate in a bowls and melted at body temperature. In the mean time take the cup of water and add the 1/2 cup of sugar and boiled until syrup consistency cool down at room temperature, at this point put the melted chocolate into a mixer, turn on to low speed and start adding the syrup slowly, as the liquid will be incorporate well, add the butter and the cream, remove the chocolate mixture bowl out of the mixer, then add the eggs, poor this mixture into a non stick pan or mold and baked at 300 F for a hour, remove from the oven and cool it down, refrigerated before you molded out. To molded out put the mold on top of high heat for few second, and then turn upside down. To finish this flour less chocolate cake, can be coated with more tempered chocolate on top. For the orange chip for garnish follow this instruction:
Cut the tips of a medium size orange and then cut it into 1/2 inch slices. Coated the orange slices completely with powered sugar and put on a sheet pan cover it a silicon mat or a sheet of parchment paper, let the slices dried at room temperature by turning them every 8 hours, in less then 3 days will be completely dehydrated and crispy.




Dessert Recipe







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