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FLOURLESS CHOCOLATE CAKE

Ingredients:

300 grams bittersweet chocolate, grated
1/2 cup BAKER'S BEST MARGARINE
7 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
3/4 cup sugar
2 tsp rum or coffee liqueur

Butterscotch Sauce

2/3 cup brown sugar
1/2 cup MAGNOLIA ALL-PURPOSE CREAM
2 tbsp BAKER’S BEST MARGARINE
1 tbsp light corn syrup
2 tsp SAN MIG 3-in-1 COFFEE
2 tsp rum or coffee liqueur (optional)

Strawberry Coulis

1/2 cup pureed strawberries
3/4 cup MAGNOLIA ALL-PURPOSE CREAM
3 tbsp light syrup

Procedure:

  1. Preheat oven to 375°F. Grease and line a 9” pan. Set aside.
  2. Melt chocolate and margarine over low heat. Keep warm.
  3. Beat egg yolks and 1/2 cup sugar until light colored. Beat in chocolate mixture. Add rum and set aside.
  4. Beat egg whites with remaining 1/4 cup sugar until stiff then fold into chocolate mixture. Transfer to pan. Bake for 15 minutes, then lower heat to 350°F and bake for 15 minutes. Lower heat again to 325°F and bake for 30 minutes or until a cake tester comes out clean. Expect top to have cracks.
  5. Loosen edges with a spatula and let cool or chill for about 4 hours before serving. Serve and drizzle with butterscotch sauce or strawberry coulis, or just sift confectioner’s sugar over the top.
BUTTERSCOTCH SAUCE: Combine all ingredients in a saucepan and cook over medium heat until thick or mixture coats  spoon. STRAWBERRY COULIS: Whisk together all ingredients in a bowl until smooth in consistency. Chill. Makes 8-10 servings. 
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