Death by chocolate

Tomorrow is the Death by Chocolate appreciation luncheon that the 2nd grade PTA parents are putting on for the teachers. Just seeing the list of what will be there makes my stomach churn. I mean, I love chocolate like the next guy but the idea of making a meal of it doesn't exactly have me dreaming visions of chocolate truffles tonight. Chocolate fountain with dippers like marshmallows, fruit and pretzels. Chocolate bars, chocolate truffles, chocolate cake. Anything chocolate goes!

So, I thought I'd add insult to injury. If they love chocolate, let them eat cake! Flourless Chocolate Cake, that is. The recipe makes a to-die for dessert and I appreciate the hard work they do - so let the chocolate madness begin!

Here's the recipe I use from Bon Appetit, January 1999.

Flourless Chocolate Cake
10 – 12 servings

Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract

Glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves

For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

I follow the recipe exactly and vary what I may add to the top. This time chocolate shavings, other times I might use fresh raspberries. Either way, it goes great with a rich glass of Porter, a robust Stout and my favorite is usually a pleasant surprise to craft beer neophytes - Smoked Porter. Don't imagine smuggling beer into the teachers' lounge is a good idea and they might notice a small piece missing so I'll have to suffer the lack of both and dream sweet, sweet dreams.

(Hint to teacher: bring a sack lunch and a huge dill pickle to counteract all that sugar!)