Oh! So good!
Watkins Flourless Chocolate Cake!
1 lb/454 g semisweet chocolate, coarsely chopped
1/2 lb/227 g (2 sticks) unsalted butter, plus 1/2 tbsp/7.5 mL
8 large eggs
1/4 cup/60 mL sugar
2-3 tsp/10-15 mL Watkins Pure Vanilla Extract
1/2 tsp/2.5 mL salt
12 oz/450 mL semi-sweet dark baking chocolate or dark chocolate chips
1 cup/250 mL heavy whipping cream
1 tsp/5 mL Watkins Pure Vanilla Extract
1 tsp/5 mL Watkins Almond Extract or any Watkins extract of choice!
(My personal Favorite is Vanilla Nut)
Grease a 9-inch/22.5 cm spring form pan and line bottom with a parchment round. Combine the chocolate and butter in a bowl. Set the bowl over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth, about 5 minutes. Set aside. Combine eggs, sugar, vanilla and salt in a large bowl. Mix with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture. Repeat this process until all of the egg mixture has been folded in. Pour batter into the prepared pan and bake at 325°F/165°C for 45-50 minutes or until the cake has risen and the edges are set. Cool on a wire rack to room temperature. Remove spring form pan side, invert cake onto a plate, and peel off the parchment paper. Reinvert cake on a serving platter. Heat cream and chocolate in a saucepan over medium heat, stirring until melted and smooth. Remove from heat and add extracts. Drizzle chocolate sauce over cake and serve.
To order Your Watkins Vanilla, and other Favourites,
Please contact Independent Watkins Manager
Brian Hurlburt (ID#342198) at Toll Free: 877-822-8463