Now that we know Kate and Prince William are engaged let’s begin speculating about their wedding. Who will design the dress? Who will cater the event? And, most importantly, who will bake the wedding cake? I would like to offer up a suggestion for that last question: Flourless Chocolate Cake. Obviously some sort of gigantic confection will have to be presented for the photographers, but how about tucking little slices of heaven like this cake onto the table for the guests to enjoy? After all, waiting for their gigantic cake to be sliced and served to guests will take hours. It is much simpler, and more practical, to bake up loads of these rich cakes for everyone to enjoy the minute it is time for dessert. At least, if I were the caterer, that is what I would do. Enjoy!
Flourless Chocolate Cake
2 sticks unsalted butter, room temperature
1 cup dried currants
½ cup Grand Marnier
½ pound Bittersweet Chocolate (at least 70% cocoa) finely chopped
6 large eggs
1 ½ cups superfine sugar
1 teaspoon potato starch, sifted
1 teaspoon good quality vanilla extract
1. Preheat oven to 325ºF. Butter a 10-inch round cake pan, set aside.
2. In a small bowl place the currants, add the Grand Marnier and set aside.
3. In a heatproof bowl place the butter and chocolate. Microwave it in 20-second bursts for up to a minute, stirring after each to melt butter and chocolate together. Melting the chocolate can also be done over a double boiler.
4. In a mixer fitted with a paddle attachment beat the eggs and sugar until pale and creamy, about 4-5 minutes. Fold in sifted potato starch. Then, with a wooden spoon, stir in the chocolate mixture, vanilla, the currants and remaining Grand Marnier from the bowl.
5. Pour batter into cake pan and bake for 40 minutes. The cake will be firm but a test will not be perfectly clean.
6. Allow the cake to cool to room temperature, then refrigerate for at least 3 hours or overnight before serving.