Sandpipers Flourless Chocolate Chambord Cake Recipe
Ingredients:
10 ounces Semisweet chocolate Chopped
OR
1 2/3 cup chocolate Chips
2 ounces Unsweetened chocolate Chopped
3/4 cup Unsalted Butter/Cut In Pcs
1/3 cup Water
6 Eggs
1 cup Granulated sugar
1 teaspoon Vanilla extract
3 tablespoons Chambord Or other raspberry liqueur
Sweetened whipped cream
Directions:
Preheat oven to 325 degrees; grease and flour a 9-inch springform pan.
Melt the semisweet chocolate, unsweetened chocolate and butter with the water in
a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool
slightly. In a large mixing bowl, beat the eggs, sugar and vanilla extract on
high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the
batter to the prepared pan. Place the pan in a shallow baking pan. Bake for 35
to 40 minutes, or until the cake is slightly puffed on the outer one-third of
the top and the center doesn't shake when you move the pan gently. The cake
should feel firm all over, except in the center. Remove the springform pan to a
wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but
leave the cake in the pan until completely cool. Remove the cake from the pan.
Cover and chill for 6 to 48 hours. Serve with whipped cream. Store in the
refrigerator.
Note: This fudgy cake will dip in the center after it is baked. Disguise this by
filling the center with whipped cream and fruit, if you like.
Recipe from The Sandpiper restaurant near Holland, Michigan.