Instructions

Flourless Chocolate Cake

1. In a stainless-steel bowl, melt the butter and chocolate over a pot of simmering water.
2. Whisk together the egg yolks into the melted chocolate.
3. Whip the egg whites until shiny. Add the granulated sugar and whip until very stiff.
4. Fold the egg whites into the chocolate. Pour the batter into a full-size hotel pan lined with buttered parchment.
5. In a lined and greased springform pan (9 inch) Bake at 400°F (200°C) for 10 minutes. Lower the oven temperature to 350°F (180°C) and continue baking until done, approximately 40 minutes. A cake tester will not come out clean, even though the cake will be done
6. Invert the cake onto the back of a sheet pan. Cool completely, then dust with powdered sugar.
7. Serve with vanilla custard and raspberry coulis.

Vanilla custard

1. Using a heavy non-reactive saucepan, bring the half-and-half cream and vanilla bean just to a boil.
2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture by adding approximately one-third of the hot half-and-half, then return the entire mixture to the saucepan with the remaining half-and-half.
3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to exceed 185°F (85°C) or the mixture will curdle.
4. As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce in an ice bath, then cover and keep refrigerated

The sauce will keep refrigerated for 3 to 4 days.

Raspberry Coulis

1. Combine berries, sugar, and lemon juice in a stainless-steel pot.
2. Bring to a simmer.
3. Taste and adjust to taste by adding sugar and lemon as needed.
4. Puree and strain.
5. Cool in a covered container over night.