FLOURLESS CHOCOLATE ESPRESSO CAKE WITH RASPBERRY SAUCE

3 10-ounce packages frozen raspberries in syrup, thawed

CAKE

12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Fresh raspberries

FOR SAUCE:

Working in batches, puree raspberries and syrup in processor. Strain puree into medium bowl. Chill. (Can be made 2 days ahead. Keep chilled.)

FOR CAKE:

Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.
Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

Serve with sauce and fresh berries.

Serves 20.

Bon Appétit
September 1995
Marlin Kaplan Marlin: Cleveland, Ohio
Epicurious Food © 2003 CondéNet Inc. All rights reserved.

APPLE-ALMOND CRISP

There's extra crunch in the topping from lots of sliced almonds. Vanilla ice cream is good with this.

Topping

1 1/2 cups all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
3/4 cup (1 1/2 sticks) chilled salted butter, cut into 1/2-inch pieces
1 cup sliced almonds (about 4 1/2 ounces)

Filling

3/4 cup sugar
3 tablespoons all purpose flour
1 tablespoon grated lemon peel
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 small Granny Smith apples (about 4 1/2 pounds), peeled, halved, cored, thinly sliced
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

For topping:

Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. (Can be made up to 3 days ahead.)

For filling:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.

Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.
Makes 10 to 12 servings.

Bon Appétit
February 2002
Epicurious Food © 2003 CondéNet Inc. All rights reserved.

CHOCOLATE CHOCOLATE CHIP SCONES

Preparation

1 1/2 cups all-purpose flour
1/3 cup unsweetened alkalized cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup confectioners’ sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
6 ounces bittersweet chocolate, cut into 1/2” pieces
Course sugar

Preparation

In bowl of food processor, combine flour, cocoa powder, baking powder and salt. Pulse until well blended. Add butter chunks and process for a few seconds, just until butter is size of peas. Transfer mixture to large bowl and stir in sugar.

In small bowl, whisk together heavy cream, eggs and vanilla extract. Pour cream mixture over dry ingredients, add chopped chocolate and stir to form dough. Knead dough lightly in bowl about 10 times.

Scrape dough onto lightly floured work surface and shape into 7 ” round disc. Transfer round to plate, cover with plastic wrap, and chill for 30 minutes.
Position rack in center of oven and preheat to 375°F. Remove dough from refrigerator and cut round into 8 wedges. Transfer scones to ungreased baking sheet and sprinkle tops with course sugar. Bake for 22-25 minutes, until set. Transfer to wire rack and cool completely.

Chocolatier © 2002 Haymarket Group Ltd. All rights reserved.

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