From Denny: This is a flourless chocolate cake from a famous Atlanta restaurant. Like many people in Louisiana we lived in Atlanta for a number of years when the economy nose-dived here. We enjoyed discovering the fast-paced trendy restaurant scene. There was no shortage of chefs who knew how to "romance the chocolate" and create the most awesome desserts! (sorry, couldn't resist the pun!)
There were times when we only went to an upscale restaurant for appetizers, a glass of wine and then demanded the dessert cart be wheeled out, saving our calories for the grand finale. The staff always grinned as that was a common customer behavior after a while. (I could have sworn we pioneered it...)
Other people would spy out our choices as they were brought to the table and start ordering the same. (We looked like we knew what we were doing.) Sort of like that Harry met Sally movie where she is enjoying some ice cream a little too loudly and hedonistically that a woman sitting nearby remarks, "Wow, I'll have what she's having! It must be good!"
Flourless Chocolate Truffle Cake with Raspberry Sauce
From: Chef Rex Horrell, executive chef at the McCormick and Schmick restaurant (CNN Center location in Atlanta, Georgia)
Hands on time: 25 minutes
Total time: 1 hour and 25 minutes
Serves: 12
Ingredients:
2 cups (4 sticks) butter
1 cup plus 2 tablespoons milk
1 cup plus 2 tablespoons granulated sugar
1 pound bittersweet chocolate, chopped
5 eggs
6 egg yolks
Instructions:
Preheat oven to 325 degrees on a convection setting. In a saucepan, heat butter, milk and sugar to scalding, stirring frequently. Make sure butter is melted. Remove from heat and add chocolate, stirring until chocolate is melted. Set aside to cool slightly.
In a bowl, whisk eggs and yolks together. Gradually whisk eggs into chocolate mixture, beating until completely combined.
Line an 8-by-2 1/2-inch springform pan with buttered parchment paper, making sure the paper circle comes up 1/2 inch on the side of the pan to seal. Pour batter into the pan. Bake for 50-60 minutes. The sides will be puffy and slightly cracked. The center will be soupy but will set as it chills. Refrigerate overnight. Run a knife around the edges of the pan and release springform.
Notes:
Chef Horrell bakes the cake in a convection oven. If using a conventional oven, bake at 350 degrees and add 20 to 30 minutes to the cooking time. The cake is served with a sweetened raspberry sauce.
Nutrition:
Per serving: 609 calories (percent of calories from fat, 76), 9 grams protein, 31 grams carbohydrates, no fiber, 56 grams fat, 269 milligrams cholesterol, 356 milligrams sodium.
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