Recipes

.......... Chocolate Flourless Cake: On a busy night, Chef Warren McClain and his team serve more than 70 of these delectable flourless chocolate cakes. No wonder Bon Appetit readers are asking for the recipe! Chef Warren notes that the cakes can baked either in a flexible silicone muffin pan, available at Williams-Sonoma, or a non-stick muffin pan.

1 lb. semi-sweet chocolate pieces

6 oz. unsalted butter

6 egg yolks, beaten

6 egg whites

3 oz. granulated sugar

White Chocolate Ganache filling:

8 oz. white chocolate pieces

½ cup heavy cream

1 oz. unsalted butter

To Decorate:

Fresh raspberries

Toasted macadamia nuts

1. Make the white chocolate ganache ahead of time: In a saucepan, bring the cream to a boil; remove from heat. Place white chocolate pieces and unsalted butter in a small metal mixing bowl. Pour the hot cream over the white chocolate pieces and butter; stir with a rubber spatula until melted and well blended. Pour ganache into a shallow pan and refrigerate until needed.

2. Make the chocolate flourless cakes: Preheat oven to 250 degrees. Mix semi-sweet chocolate pieces and butter in a metal mixing bowl; place bowl over a pan of water on low heat. Stir frequently until chocolate and butter are melted. Remove from heat. Stir in egg yolks, working quickly so that yolks do not congeal in the warm chocolate mixture. In a separate bowl, beat egg whites and sugar until stiff. Fold stiff egg whites into chocolate mixture gently, until blended. Lightly grease a non-stick or flexible silicone muffin pan. Fill each opening three quarters full with the batter. Bake at 250 degrees, turning the pan every five minutes until cakes are firm to the touch. Remove pan from oven and let cakes cool.

3. To serve: Scoop out half of the center of an individual cake and fill the opening with white chocolate ganache. Invert the individual cake on a serving plate and microwave for 20 seconds on high. Top with a small scoop of vanilla ice cream. Puree raspberries to make a sauce. Drizzle raspberry puree sauce decoratively on the plate. Sprinkle toasted macadamia nuts over the ice cream and cake. Finish by placing a few raspberries decoratively on the plate.

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