 | Flourless Chocolate Cake with Passion Fruit Coulis12 slices Chef Bill Hutton/Draeger's Cooking School |
| For the Cake: | |
| • | 2 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 16 oz. semisweet chocolate, roughly chopped |
| • | 1/2 cup plus 2 tbsp unsalted butter |
| • | 5 large eggs, separated |
| • | 1 tbsp. granulated sugar |
| Method for the Cake: | |
| 1. | Put chocolate and the 1/2 cup butter in a heatproof bowl and set over a pan of simmering water and melt, stirring often. While your chocolate butter mixture is cooling, butter a round 9″ x 2″ pan and line with a parchment circle then butter the parchment with the remaining 2 tbsp. of butter. |
| 2. | Separate the egg yolks from the egg whites and put into seperate bowls. Put the sugar and puree in with your yolks. Whip the egg whites in a medium-large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolk mixture until pale in color and has some volume. |
| 3. | Add the yolk mixture to the cooled chocolate. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining whites. Fold until no white remains without deflating the batter. |
| 4. | Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375° F. Bake for 25 minutes until an instant read thermometer reads 140°F. |
| 5. | Note – If you do not have a instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. |
| 6. | Cool cake on a rack for 10 minutes then unmold. |
| For the Passion Fruit Coulis: | |
| • | 3/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/2 cup granulated sugar |
| • | a vanilla bean, split |
| Method for the Passion Fruit Coulis: | |
| 1. | Combine puree and sugar in a heavy medium saucepan. |
| 2. | Scrape seeds from vanilla bean and add both to the saucepan. |
| 3. | Stir over medium heat until sugar dissolves. Simmer until mixture has reduced to 1/2 cup, stirring frequently, about 5 minutes. |
| 4. | Remove bean then transfer coulis to bowl and refrigerate until cold. |
| 5. | Drizzle coulis over cake just before serving. |