Friday, July 25, 2014

Flourless Chocolate Cake with Rhubarb Glaze

How pretty is this? Simple to make, too. Slightly tart rhubarb is a perfect way to offset the richness of this decadent chocolate treat. Flourless chocolate cake can be baked in a water bath or with whipped eggs whites and is more like an aerated custard - this is a quicker version, more like a 'fallen' cake. It is not quite as smooth on the surface, but still dense, creamy and delicious on the inside. Only 6 ingredients, and perfect for those who are gluten-free. ~Patti
1.5 ounce semi-sweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup butter (1 stick)
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla
2 cups rhubarb, cleaned and sliced
1/2 cup sugar
1 scant tablespoon lemon juice
1/3 cup water
2 teaspoons cornstarch
1-1/2 tablespoons water

 Preheat oven to 300 degrees. In the top of the double boiler (or your version of one - I just use a larger pot on the bottom) melt chocolate and butter over simmering water. When melted, remove from heat and stir in sugar, cocoa powder, eggs and vanilla. Mix well, batter should be pretty smooth and glossy.

Lightly grease an 8-inch cake pan and dust with cocoa powder. Pour batter into prepared pan. 
Bake for 30 minutes - toothpick inserted in center should come out clean - careful not to overcook. This cake will be a rather soft and the center can sink a little bit when you take it out of the oven - that's OK.  Let it cool for about 10 minutes in the pan, then loosen around the edges with a knife, remove from pan and let cool completely on a wire rack. 

While the cake is in the oven, prepare the rhubarb glaze. 
Combine sliced rhubarb, sugar, 1/3 cup water and lemon juice in a pot. Bring to a boil, then simmer about 8-10 minutes until the rhubarb is soft. Strain through a fine mesh sieve, getting as much of the juice as possible (about 3/4 cup). Discard solids and put the liquid back into the pot and bring to a simmer. Mix cornstarch with 1.5 tablespoons of water and add to pot. Whisk until mixture thickens, 3-5 minutes. Chill glaze in fridge until ready to use with cake. When ready to serve, drizzle glaze on plate, put a slice of cake on top and dust with powdered sugar.

Note - your glaze can come out in a variety of pink to red shades Try using just the red stalks (don't peel them) and you will get a more vibrant red glaze.

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