- Catalog |
-
My Cart - Quick Order
|
Throwback Thursday: Flourless Chocolate Cake
A Recipe From The AUI Archives
October 1, 2015
Flourless Chocolate Cake circa 2005
Who remembers 2005? The housing bubble was still waiting to pop, but flourless chocolate cakes were exploding across the nation. I took a peek back in the AUI recipe archives and found this old timey flourless charmer, complete with a glorious early aught’s squiggle of raspberry coulis.
Though the flourless chocolate cake’s star might have dimmed over the last decade, chances are that this trend will never go away for good. The recipe for this little beauty is below, just in case your recipe rolodex is still somehow lacking a flourless chocolate cake. It would be easy to update the plating for the trends of 2015. Clearly we are sorely lacking a spoon swoosh and some micro greens. Or, is there anything on this plate that we could have smoked or pickled?
Maybe some of you have a flourless chocolate cake on your menu now. How do you keep it fresh for your customers? How would you update this particular plating for 2015? Drop us a line at PastryTeam@auifinefoods.com or visit our Facebook page. And don’t forget to send us some pics of your latest and greatest flourless chocolate cake creations!
Flourless Chocolate Cake
Yield: 25 Flexi Muffin Molds (591010)
Schokobella Ganache Filling (633202) | 34oz (1kg) |
Eggs | 8pc |
Sugar | 3.5oz (100g) |
Soften the ganache filling by placing it in the microwave or over a double boiler. Mix well until you have a smooth, lump-free liquid. Place the eggs and sugar in a mixing bowl over a double boiler and warm to body temperature. Place in a mixer and whip at high speed until double in volume and cool to the touch. Fold eggs into melted ganache filling. Pour into molds and bake at 350°F (177°C) for approximately 18 minutes. Decorate as desired.
About the Author
Carolyn Crow is an experienced pastry chef and chocolatier who has traded in emulsifying ganaches for organizing events and tradeshows as AUI’s Event Manager. Even with a Culinary Institute of America Pastry Arts degree and a University of Maryland English Literature degree, Carolyn still believes the best dessert is a brownie sundae and the best book is anything with Harry Potter in it.