Pastry Chef Dana Bellefeuille started the Village Bakery to give those with disabilities job skills. It was the dream of a young girl with Down’s Syndrome to have a job in a coffee shop or a bakery. Dana created the bakery for her and our own kids who are differently abled.
Ingredients
7 large eggs cold
18 ounces semi-sweet chocolate
8 oz unsalted butter
1/4 cup black coffee, strong
Instructions
Whip eggs. Heat chocolate, butter and coffee to 115 degrees in a double boiler. Pour 1/3 of eggs into chocolate and combine. Pour in about 1/2 of what is left and mix again. Then final balance.
Line an 8” pan with parchment in the bottom and use nonstick spray on sides of pan. Pour mixture into the pan. Place on cookie sheet in put into the oven at 300 degrees. Pour water into cookie sheet for a water bath and bake approx. 25 minutes. Check middle with digital thermometer till it reads 140 degrees.
It may look not done but will continue to cook. Once cooked place in freezer overnight. Depan the next day by running a little hot water over the pan. It should slide right out. Top with raspberries and dust with powdered sugar.
1 Comment
I will definitely try that flourless
cake. It looks so delicious! Thank
you!