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Video: Fabulous, flourless chocolate cake

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    >>> four packs.

    >>> this morning in "today's kitchen," a fabulous chocolate cake that's flourless. hot chef sophie dahl may be a former model, but cooking is her first love. her new book is "miss dahl's voluptuous delights."

    >> thanks for having me.

    >> i've got to read from the beginning of your book herehe introduction. "as a small child, food occupied both my waking and nocturnal thoughts. i had clammy nightmares about dreadful men made from mashed potatoes wearing striped tights chasing me into dense forests." wow! what was that about?

    >> now imagine if they sent me to a shrink at the age of 6. um, a glutton. i'm a natural glutton, so i think food overtook my thoughts.

    >> so you have a love-hate relationship with food.

    >> nothing to hate about it. nothing to hate.

    >> you're going to make i think a recipe that your grandfather, roald dahl would have loved, with " charlie and the chocolate factory ."

    >> he loved the chocolate.

    >> obviously, you inherited that.

    >> it's a gene thing, i think, me and my siblings.

    >> what's the hardest thing about making a flourless cake?

    >> well, it needs to be supported by fat and sugar. so, just because it's flourless doesn't mean it's virtuous.

    >> all right. there we go. much like ourselves. let's see what we're making here.

    >> in here we've got some semi- sweet chocolate , we've got some sugar and blended it up.

    >> right. so, it's all been kind of crumbled up.

    >> crumbled up. and what we're going to do is pour in some boiling water. so you don't have to mess around.

    >> we like that.

    >> easy peasy.

    >> then a lot of -- how much butter are you putting in? wow!

    >> a lot of butter, al. it's not a virtuous cake, i repeat.

    >> no. it's not. man! we missed some.

    >> i need your help. we need all the butter we can have. and it goes --

    >> man! somebody get some paddles and yet clear.

    >> so, in it goes.

    >> all right.

    >> egg yolk , about six egg yolks . thank you very much.

    >> all right.

    >> lovely. some vanilla extract . coffee.

    >> yes. oh, coffee!

    >> yep.

    >> that's interesting. so it will keep you up at night, too.

    >> keep you fat and awake. turn it on. very, very, very quick.

    >> and you're here not only promoting your book, but you've got a show, a cooking show coming up on the bbc. and your husband, jamie, who is a musician, he's got an album out that he's promoting.

    >> he does. his album came out yesterday, so we're doing a little bit of a cross promotion.

    >> you should have brought a copy of the cd.

    >> i could have plugged him.

    >> we could have held it up. what's it called?

    >> it's called "the pursuit." very good.

    >> so, mixed this all up.

    >> we've mixed this up. it's smooth. egg whites here. they're already quite stiff. give them another ten seconds or so. and then they're going to go in this batch.

    >> oh, okay.

    >> can you get him out of the way.

    >> move that out.

    >> so, in they go.

    >> now, is it important, because sometimes you have to gently fold them in. is that necessary here?

    >> well, you can do it either way . you can either fold this mixture into the bowl or you can just pop it into the blender, fold them in that way. i mean, because there's a lot of egg whites , it supports itself.

    >> right.

    >> okay, i need your help, al. there we go.

    >> could be trouble here. no, that's not right.

    >> that's not right.

    >> damn this blender! hang on. get it all.

    >> well, let's just assume that it happened!

    >> okay, there, there, happened!

    >> and --

    >> and it's not starting!

    >> there we go.

    >> god, stress.

    >> i'm tired.

    >> exhausted. so, blend it for ten seconds, keep the air in.

    >> so, it gets a little lighter.

    >> boom, boom, boom. and then take it out. let's get you off, see if it's any easier to get you off. no, it's not. okay. and then into --

    >> a spring form pan.

    >> a spring form pan. oh, my loferd.

    >> okay, and that goes in the oven for how long?

    >> that goes in the oven at about 350 for about 40 minutes.

    >> and we've got the results right here. very lovely.

    >> this is the result.

    >> mm-mmm. hold on just a second.

    >> result a lot less stressful

TODAY recipes
updated 3/3/2010 11:11:33 AM ET 2010-03-03T16:11:33

For Sophie Dahl, former model and author of “Miss Dahl’s Voluptuous Delights,” this flourless chocolate cake is best served smothered in creme fraiche. Some would even say eating it with anything else would be a crime. However you choose to eat it, this scrumptious delight is worth getting into trouble for.

Recipe: Flourless chocolate cake (on this page)


Recipe: Flourless chocolate cake

Ingredients
  • Flourless chocolate cake
  • Butter for greasing
  • 2 cups of broken semisweet chocolate (or 1 cup each of dark and milk chocolate), plus extra to decorate (optional)
  • 1 cup of superfine sugar
  • 3/4 cup of boiling water
  • 2 sticks of salted butter, cut into cubes
  • 6 eggs, separated
  • 1 teaspoon of instant coffee
  • 1 tablespoon of vanilla extract
  • Cake topping
  • 1 cup of raspberries, whole
  • 1 cup of strawberries, quartered
  • 7 oz tub of crème fraîche
Preparation

Grease and line the base of an 8-inch square or 9-inch round cake pan (though I prefer to use a springform pan as the texture of the cake is quite moist and sticky).

Preheat the oven to 350º F.

In a large food processor (or do in two batches), pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee and vanilla extract. In a glass bowl, whisk the egg whites until stiff and then add them to the mixture in the food processor and blend for 10 seconds or so. Pour the mixture into the prepared cake pan and put in the hot oven for 45–55 minutes. The top will be cracked like a desert fault line.

Let the cake cool, then put it in the fridge for a few hours.

Serving

Remove from the pan and smother it in raspberries, strawberries and crème fraîche. You can also grate some more chocolate on top.

Tips

After you take the cake out of the oven it will collapse in on itself quite a bit. This is OK; it’s not meant to be a proud cool cake, it’s meant to look slightly rough around the edges and homemade, and the crème fraîche and berries will hide any dips and cracks!

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