Photo Credit & Source: Visitor's Choice International Guide 

Grand Cru Restaurant, The Grand Hotel's Flourless Chocolate Cake

Ingredients

Flourless Cake

½ cup Butter
1 lb. Semi Sweet Chocolate (approx. 2 cups 5 Eggs (separated)
Optional - 1 oz of strong espresso (or 1 tsp instant espresso)

Orange SemifredDo

2 Tbsp. Grand Marnier
2 cups Heavy Cream
6 Egg Yolks
½ cup Sugar

Mocha Sauce

1 tbsp. Medium Roast Coffee Beans
1 cup Heavy Cream
4 oz. (½ cup) Semi-Sweet Chocolate

Directions

FOR THE CAKE  Preheat oven to 375°F. Line a 9-inch springform pan with a round of parchment or waxed paper. Chop chocolate into small pieces and place in stainless steel bowl with the butter, also cut into small pieces.
Melt together the chocolate and butter. Remove chocolate from heat and stir in the 5 egg yolks and espresso. In a separate bowl whip egg whites until glossy and stiff but not dry. Stir 1/3 of the beaten egg whites into the chocolate and fold in the remaining 2/3’s (some white streaks in the batter is fine). Pour the batter into prepared springform pan and bake for approximately 25 minutes, or until entire top of cake is firm and showing cracks. Allow to cool completely before serving. It will “collapse” on cooling and form a firm and rich, brownie-like texture. Serve on mocha sauce and top with a scoop of orange semifreddo.

ORANGE SEMIFREDDO  Beat the cream and liquor together until peaks form. In a separate bowl, beat the yolks and sugar together until light and pale yellow. Fold the whipped cream into the whipped egg yolks. Cover well and freeze.

MOCHA SAUCE  Place coffee beans and cream in a saucepan. Bring to a simmer and allow beans to steep for 5 minutes. Finely chop the chocolate and place in a small bowl. Strain cream into bowl with the chocolate and stir to combine.

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For more recipes from Nanaimo Restaurants visit the Visitor's Choice International Guide website