I've made this cake twice in the past week, and I"m already looking for another something special to take it to.
The first time, I made it exactly as directed in Artisanal Gluten-Free Cooking (which I love) and served it with fresh whipped cream and crunched up candy canes. It was absolutely amazing, but...a little bit too much.
The second time, I made a few small changes and cut the recipe in half.
Oh, and added a carmel sauce and pecans.
And more fresh whipped cream.
Just for fun =)
Either way, it's amazing. Dense, rich and chocolatey beyond reason, it's perfect for special occasions regardless of whether you can eat gluten or not (New Year's and Valentine's Day come to mind). And I'm thinking you could get crazy with the toppings...dulce de leche, Bailey's whipped cream, glazed strawberries, something minty...the possibilities are endless! And while it's baked in a spring form pan, I think I'm might try baking it as short cupcakes next time with more toppings.
Flourless Chocolate Turtle Cake
Serves: hmmm....we had 8 people and didn't even eat half (I told you it's rich!)
7 oz. dark chocolate (I used the dark chocolate chunks from Whole Foods)
1/2 lb. salted butter
2/3 c. plus 1 T. sugar
1/2 c. half and half
2 t. vanilla extract
1/4 t. salt
Shortening and cocoa powder for greasing the pan
7 oz. carmels (removed from the wrappers)
1 T. evaporated milk
1 T. butter
1 c. pecans
For the cake....
Preheat oven to 350.
Using butter or shortening, grease a 10" spring form pan.
In a heavy saucepan over low heat, melt the butter and dark chocolate.
Once melted and combined, remove from heat and add sugar, stirring to dissolve.
This takes a few minutes - I do it by hand, but I assume a mixer would work too.
Stir in the half and half, vanilla and salt.
Whisk the eggs in a separate bowl.
Slowly pour and mix the chocolate mixture into the eggs, mixing completely until very well blended.
The half and half cools the chocolate down enough that I haven't had anything curdle or scramble.
Pour the batter into the spring form pan and bake for 20 to 25 minutes, until the cake is just set.
And be sure the ring is properly attached to the base of the spring form pan before pouring the batter in or you are in trouble!
Remove cake to a cooling rack and allow to cool completely before removing the ring.
Remove the ring and refrigerate the cake until chilled, leaving the cake on the spring form base.
Because even if you wanted to, I'm not sure you could get it off.
For the turtle topping...
In a heavy saucepan, melt carmels with butter and evaporated milk, stirring until completely mixed.
Allow to cool and thicken for a few minutes, then pour over the top of the completely cooled cake.
Top with pecans, either whole in a ring around the edge or chopped and sprinkled.
Chill again in the refrigerator.
Remove the cake from the refrigerator half an hour to an hour before serving. Serve as is or topped with fresh whipped cream and enjoy!
- Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free
- Tasty Tuesdays at Balancing Beauty and Bedlam
- Tempt My Tummy Tuesday at Blessed with Grace
Next week...roasted mushrooms with shallots and rosemary!