THE CHOCOLATE SCREAM DESSERT
aka FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
Los Olivos Cafe is a popular upscale eatery that features
many local wines and regional dishes. Menu items include chicken,
sandwiches and pizzas for lunch and Mediterranean-influenced entrees
like chicken parmigiana, pasta and salmon for dinner. Don’t miss
the chocolate scream dessert, a flourless chocolate cake and caramel
sauce, also featured in this newsletter for your baking delight.
- 1 cup (2 sticks) butter, cut into pieces
- 8 ounces semisweet chocolate chips (about 1 1/2 cups)
- 1 1/4 cups sugar
- 1 cup sifted unsweetened cocoa powder
- 6 large eggs
- 1 1/2 cups sugar
- 1/4 cup water
- 1 1/2 teaspoons fresh lemon juice
- 1 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter
- 1 quart French Vanilla
Preheat oven to 350°F. Butter 10-inch-diameter spring form pan.
Line bottom with waxed paper. Stir butter and chocolate in heavy
large saucepan over low heat until melted. Mix sugar and cocoa in
large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter
mixture. Pour batter into prepared pan. Bake until tester inserted
into center comes out clean, about 45 minutes. Cool cake completely
in pan on rack. Run knife around pan sides to loosen cake. Release
pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
For caramel sauce:
Stir sugar, water, and lemon juice in heavy medium saucepan over
low heat until sugar dissolves. Increase heat; boil without stirring
until syrup is deep amber color, about 7 minutes. Remove from heat.
Add in cream (mixture will bubble vigorously). Return to low heat;
stir until any bits of caramel dissolve. Add butter; whisk until
smooth. (Can be made 1 day ahead. Cover and chill.)
Cut cake into wedges. If desired, arrange wedges on baking sheet
and re-warm in 350°F oven 10 minutes. Re-warm caramel sauce over
medium-low heat, stirring often. Place 1 cake wedge on each plate.
Drizzle with warm caramel sauce. Serve with French vanilla ice cream.
Makes 10 to 12 servings. Enjoy!