Monday, October 10, 2011
Spun Sugar Spider Web Flourless Chocolate Cake (GF)
Flourless chocolate cakes are one of my new favorite things to make. They're so simple to put together. I love that they use such few ingredients and take hardly anytime at all to mix up and bake. Plus, you don't even need to frost them since they're so decadent!
For this version, I decided to make it more festive by adding some spun sugar "webs" and fondant spiders.
For the Cake (Recipe adapted from Givers Log):
-9-inch springform pan
-Offset rubber spatula
-2 large mixing bowls (an additional large mixing bowl if you use a stand mixer to whip the egg whites)
-A fork (for spinning sugar)
-Non-stick cooking spray
-12.5 oz good quality chocolate (I use a mix of bittersweet, dark, and milk)
-5 eggs, separated
-1/4 cup granulated sugar
-1 stick unsalted butter, at room temperature and cut into cubes
-1 tsp vanilla extract
-1/4 tsp cream of tartar
Preheat oven to 375 degrees. Line the bottom of the springform pan with an 9-inch circle of parchment paper. Spray the sides of the pan and parchment paper with non-stick cooking spray.
Chop chocolate and melt by heating in microwave in 45 second-1 minute intervals. Stir well after heating. Once the chocolate is fully melted, add in the cubed butter and stir until melted and fully combined. Set aside to cool.
Whisk egg yolks and vanilla extract together until pale yellow and creamy looking.
Pour egg mixture over chocolate and mix until fully combined. If bowl containing chocolate/eggs is not large enough to contain whipped egg whites, transfer to larger mixing bowl.
Using stand mixer with a clean bowl, whip egg whites until foamy. Add cream of tartar. Once soft peaks start to form, add in sugar little by little. Continue whipping until egg whites form stiff peaks.
Add 1/3 of the egg white mixture to the chocolate mixture and fold until combined. Add in the rest of the whites and continue to fold until combined (it's better to leave few white streaks than to over mix or take the air out of the whites).
Spread batter into springform pan and smooth the top. Bake in the center of the rack for 19-23 minutes.
For the Fondant Spiders:
I used leftover store bought gum paste (you could also use fondant or marshmallow fondant) to create these little critters. I colored my gum paste with AmeriColor Royal Purple food coloring.
Roll enough medium sized balls (about the size of a gumball) for the number of spiders you want to make. Next, roll the same number of smaller balls sized about 50% of the larger balls. Combine the two balls to form the body. Form legs by rolling small logs and placing underneath body. Shape legs to 45 degree angles. Allow spiders to dry/stabilize for a few hours or overnight.
For the spun sugar web, I used the recipe and tutorial from Sprinkle Bakes. One extra tip, you REALLY need to watch the sugar as it begins reaching high temperature. I overcooked mine slightly, but luckily, the sugar still spun okay.