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Thread started 06/28/05 5:31pm

AsianBomb777

Flourless Chocolate Cake recipe?

pleasE?
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Reply #1 posted 06/28/05 5:32pm

fleshofyourfle
sh

WTF do I look like?
Emeril ?

(don't answer that AB)
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Reply #2 posted 06/28/05 5:40pm

charlottegelin

disbelief I am so hopeless at recipes without flour, end up looking like a meteorite crater
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Reply #3 posted 06/28/05 5:42pm

CynthiasSocks

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charlottegelin said:

disbelief I am so hopeless at recipes without flour, end up looking like a meteorite crater


nod yep!
Socks still got butt like a leather seat...
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Reply #4 posted 06/28/05 5:45pm

CynthiasSocks

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I had a recipe that used 2 T of flour and walnuts ground up in the food processor but I can't find it- I'll have to ask my mom. I did round layers with raspberry jam inbetween the layers and dark chocolate glaze.
Socks still got butt like a leather seat...
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Reply #5 posted 06/28/05 5:47pm

charlottegelin

CynthiasSocks said:

charlottegelin said:

disbelief I am so hopeless at recipes without flour, end up looking like a meteorite crater


nod yep!

hug If only they were meant to look like that, tastes OK though! Maybe one my boys will be interested in craters, or volcanoes! Some of my cakes look like volcanoes biggrin
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Reply #6 posted 06/28/05 6:32pm

Anxiety



biggrin
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Reply #7 posted 06/28/05 8:29pm

Mach

Flourless Chocolate Cake
8 eggs

3 T. Grand Marnier or other orange-flavored liqueur or cognac

1 1/2 lbs. semisweet baking chocolate, melted and cooled slightly

2 1/2 C. whipping cream, whipped

Preheat oven to 260°F. Grease and flour inside of 10 inch cake pan that is at least 2 inches deep. Set aside.

In large bowl, whip eggs and Grand Marnier together. Slowly add chocolate. Gently fold in cream and mix well. Pour mixture into prepared pan and set pan into center of oven.

Bake 2 hours or until toothpick inserted into center comes out clean and cake pulls away from sides of pan.

Remove from oven and cool completely. Center of cake will fall slightly after it cools. Refrigerate about 30 minutes, then invert onto a serving platter. Garnish cake with rosettes made of your favorite chocolate ganache or frosting and/or serve with vanilla or chocolate sauce if desired. Makes 12 to 16 servings.

Note: Unlike cakes with flour, the consistency of this cake is very moist, almost fudgelike.
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Reply #8 posted 06/28/05 8:32pm

AsianBomb777

Mach said:

Flourless Chocolate Cake
8 eggs

3 T. Grand Marnier or other orange-flavored liqueur or cognac

1 1/2 lbs. semisweet baking chocolate, melted and cooled slightly

2 1/2 C. whipping cream, whipped

Preheat oven to 260°F. Grease and flour inside of 10 inch cake pan that is at least 2 inches deep. Set aside.

In large bowl, whip eggs and Grand Marnier together. Slowly add chocolate. Gently fold in cream and mix well. Pour mixture into prepared pan and set pan into center of oven.

Bake 2 hours or until toothpick inserted into center comes out clean and cake pulls away from sides of pan.

Remove from oven and cool completely. Center of cake will fall slightly after it cools. Refrigerate about 30 minutes, then invert onto a serving platter. Garnish cake with rosettes made of your favorite chocolate ganache or frosting and/or serve with vanilla or chocolate sauce if desired. Makes 12 to 16 servings.

Note: Unlike cakes with flour, the consistency of this cake is very moist, almost fudgelike.



mmmmm.

You're like a perfect mix of Betty Crocker, an angel, and a spice girl nod
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Reply #9 posted 06/29/05 8:19am

Mach

AsianBomb777 said:

Mach said:

Flourless Chocolate Cake
8 eggs

3 T. Grand Marnier or other orange-flavored liqueur or cognac

1 1/2 lbs. semisweet baking chocolate, melted and cooled slightly

2 1/2 C. whipping cream, whipped

Preheat oven to 260°F. Grease and flour inside of 10 inch cake pan that is at least 2 inches deep. Set aside.

In large bowl, whip eggs and Grand Marnier together. Slowly add chocolate. Gently fold in cream and mix well. Pour mixture into prepared pan and set pan into center of oven.

Bake 2 hours or until toothpick inserted into center comes out clean and cake pulls away from sides of pan.

Remove from oven and cool completely. Center of cake will fall slightly after it cools. Refrigerate about 30 minutes, then invert onto a serving platter. Garnish cake with rosettes made of your favorite chocolate ganache or frosting and/or serve with vanilla or chocolate sauce if desired. Makes 12 to 16 servings.

Note: Unlike cakes with flour, the consistency of this cake is very moist, almost fudgelike.



mmmmm.

You're like a perfect mix of Betty Crocker, an angel, and a spice girl nod


falloff

omg

you forgot

SACRED SEXUAL GODDESS


giggle

hug
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