Recipe - Bruce Marders Flourless Chocolate Cake

2 tablespoon Melted unsalted butter or
margarine
One half cup Plus 2 tablespoons unsalted
butter or margarine
1 One half cup Sliced almonds
5 ounce Melted semisweet chocolate;
cooled
5 Eggs; separated
One half cup Sugar

CHOCOLATE GLAZE
2 tablespoon Unsalted butter or margarine
3 tablespoon Honey
One fourth cup Water or coffee
6 ounce Semisweet chocolate; chopped

Source: LA Times April 9, 1995 article by Judy Zeidler.

This recipe is from Bruce Marder who owns a few restaurants in L.A., West
Beach Cafe, Rebecca's, and DC3.

Cake: Generously brush 9inch round cake pan with 1 tablespoon melted
butter. Line bottom with round of parchment or wax paper. Brush with
remaining melted butter. Sprinkle generously with sugar.

In food processor fitted with knife blade, cream butter. Add almonds and
beat until mixture comes together. Add melted, cooled chocolate and blend
well. Add egg yolks, 1 at a time, and continue blending until smooth and
fluffy.

In large bowl of electric mixer, beat egg whites until foamy. Add sugar and
beat until smooth and firm. Fold in 1/3 of egg white mixture to lighten and
fold in remaining egg whites gently but thoroughly.

Spoon batter into prepared cake pan. Bake at 400 degrees 10 minutes, then
reduce oven temperature to 250 degrees and bake 1 hour and 30 minutes,
until cake is crusty on top and toothpick inserted in center comes out dry.
Cool on rack. Invert onto large plate, peel off parchment paper and invert
onto cake plate. Pour Chocolate Glaze over cake and spread or tilt cake
until completely covered.

Chocolate Glaze: In heavy saucepan, combine butter, honey, and water. Bring
to boil, remove from heat and add chocolate. Beat until stiff enough to
spread or drizzle over cake. If glaze is not thick enough, return to heat
and simmer 3 to 5 minutes, mixing constantly.

From: Jack and Kay Hartman (hartmans@ix.netcom.com)

Posted to FOODWINE Digest by Ana Kurland akur@LOC.GOV on Nov 18, 1997