Flour-less Chocolate Cake
Note: This is an adaption of a recipe I found in my Kitchenaid recipe booklet.
11/2 tablespoons prepared espresso or very strong coffee (This just enhances the chocoloty-ness!)
16 ounces semi-sweet chocolate chips (I use Nestle)
1 stick of butter (unsalted)
1/4 cup granulated sugar
4 eggs (room temp) separated
1/2 cup seedless raspberry jam
1 cup cold whipping cream, 1 teaspoon raspberry or coffee flavored liqueur (Or just use vanilla) , 2 tablespoons powdered sugar
You can use a hand mixer, a stand mixer.
8 inch springform pan or pie pan
Whip up the egg whites to until stiff peaks form. I always do this first so that I can re-use the same bowl, egg whites will not stiffen up if there is any grease in the bowl at all. Remove and set aside.
Place the chocolate and butter in a glass bowl and heat in the microwave for 1 minute. Stir until melted and smooth. If it is not melted zap it for 10 more seconds and stir again but don't over heat or else it will get dry and clumpy and then you have to throw it out.
Mix together the chocolate butter/mixture along with the sugar and egg yolks until combined. Add the espresso and mix again.
Fold in the egg whites gently starting with 1/4 of the mixture to temper it and then add the rest. You want to do this gently so that the egg whites do not loose their air.
Pour thuis into the pan and cook for about 30 minutes.
It will be slightly higher all along the edge when it is done.
Remove and cool for 10 minutes and then run a knife around the edge.
Cool completely before covering and placing in fridge. It is best served cool.
Toppings:Warm the jam in a microwave just for a few seconds and stir. Spread this all over.
Whipped Cream:Whip the cream, powdered sugar, and liqueur with a wire whisk until cream stands in stiff peaks.