Flourless Cocoa Cake with Stranahan’s Whiskey Caramel Sauce and Whipped Cream (Gluten-Free) Recipe developed for Hyatt Regency at Colorado Convention Center by pastry chef Nina Acosta
Flourless Cocoa Cake 3 ea: Eggs- large4oz. Semi-Sweet Chocolate- chopped ¾ C. Sugar ½ C. Cocoa Powder½ C. Butter ¼ tsp. Salt 1 tsp. Vanilla Extract
Whisk the eggs and sugar together in a mixing bowl – whisk until light and fluffy- about 3 minutes.Place chocolate and butter into a heat resistant bowl. Put bowl over a pot of boiling water until butter and chocolate have melted -stir to smooth and remove from heat. Combine chocolate mixture to the egg mixture, along with the cocoa powder, salt, and vanilla. Whisk until everything is combined.Grease an 8-inch round cake pan, and dust well with cocoa powder. Pour the batter into the prepared pan. Bake in preheated 300 degrees Fahrenheit oven for 30 minutes.Remove and let cool in pan – once room temperature you may remove the cake and cut to portion. Stranahan’s Whiskey Caramel Sauce 1 tsp. Salt½ C. Water 4 C. Sugar 1 C. Heavy Cream 1 Tbsp. Stranahan’s Whiskey 1 tsp. Vanilla Extract 1 Tbs. Butter- room temperature Simmer sugar and water on medium heat.Swirl pan NOT stir heat until a deep amber color is reached- watch closely this can quickly burn.Turn off burner and remove from heat.Slowly pour in cream- do not stand over the pot- lots of steam will escape once cream hits the hot sugar.Add salt, vanilla, and whisky and place back on still-warm burner for another minute while stirring.Pull from heat and whisk in butter until smooth.Transfer to a heat-safe container and let cool to room temperature before pouring over cake.Whipped Cream 1 C. Heavy Cream2 Tbsp. SuagrPinch of Salt. Place the sugar and salt into a chilled mixing bowl.Add the heavy whipping cream. Whisk just until the cream reaches stiff peaks