- Line 8-inch-diameter cake pan with 2-inch-high sides with 3 layers of plastic wrap, overlapping sides of pan by 8 inches. Melt bittersweet chocolate, butter, and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Remove from heat.
- Using electric mixer, beat eggs and sugar in large bowl until doubled in volume and pale yellow in color, about 3 minutes. Fold chocolate mixture into egg mixture (mixture will deflate). Pour mixture into prepared cake pan. Cover cake tightly with overhanging plastic wrap.
- Place steamer rack on bottom of large pot. Pour enough water into pot to almost reach bottom of steamer rack; bring to boil. Place cake on steamer rack. Cover pot and steam until tester inserted into center comes out with a few moist crumbs attached, adding more hot water to pot if necessary, about 2 hours.
- Remove cake from steamer. Refrigerate until cold and firm, at least 6 hours. (Cake can be prepared up to 3 days ahead of time. Keep refrigerated.)
- Slice cake with knife dipped into hot water and wiped dry. Top each serving with scoop of raspberry sorbet and serve immediately.
- This recipe yields 12 servings.
- Comments: "I was at a conference in West Vancouver, British Columbia, when I discovered Salmon House on the Hill," writes Beth D'Ambrosio of Pittsford, New York. "The one thing more breathtaking than the restaurant's view was dessert: a slice of impossibly rich chocolate cake topped with raspberry sorbet."
- This dense and fudgy flourless chocolate cake isn’t baked -- it’s steamed on top of the stove. The cake will puff up while it steams and fall as it cools.
Notes:
Recipe from the R.S.V.P. column - Salmon House on the Hill, West Vancouver, BC |
