Bite with Belkys: Flourless Chocolate Cake

The Chef: John Chamberlain
The Dish: Flourless Chocolate Cake

Ingredients:

1 cup of sugar
1/3 cup of water
8 1/2 oz. of chocolate, chopped
10 Tbs. of butter, softened
2 Tbs. of Grand Marnier
4 eggs
1 cup of flour

Method of Preparation:

-Start with a hot pot, and combine 2/3 cup of sugar with water. Then let it come to a boil and add chopped chocolate. Chef John says you can use either bitter sweet or semi sweet chocolate.

-Next, add butter and mix it together. Make sure to lower the heat, so the chocolate doesn't burn and add a dash of Grand Marnier.

-Then, in a large mixing bowl, whip eggs with 1/3 cup of sugar for about two minutes. Slowly fold the chocolate batter into the eggs.

-Now, butter a baking pan, and coat it with flour. Remove the excess flour, and pour in the cake batter. Then, place it in a pan of water, and cover it with saran wrap. Chef John says the saran wrap will not melt if the oven is at 300 degrees. Let the cake bake for about 30 minutes, and let it cool down in the fridge for at least three hours.

-To decorate the cake, Chef John likes to use strawberries, chocolate shavings, whipped cream and a couple sprigs of mint.

Ingredients for Strawberry Coulis:

1/2 lb. of strawberries
1/2 cup of sugar
1/2 Tbs. of lemon juice

-Begin by cooking all the ingredients over high heat for 10 minutes.

-Then, place all the ingredients in a blender, and puree until there's a smooth consistency.

-Lastly, strain the sauce, and serve it chilled.

To Plate the Dish:

Drizzle the plate with a strawberry coulis, and serve a slice of cake on top. Then, add some extra whipped cream on the side.

Serving Suggestion: Sauternes

Serves: 8-10 people

For More Information:

Camper & Nicholson's International Yachting
651 Seabreeze Blvd.
Fort Lauderdale, FL 33316
954-462-1462
http://www.cnconnect.com/