On any given day in Clarke’s 7 Tide Showroom in Boston Seaport, you’ll find Jane Vitagliano trying a new recipe (or one of her longtime favorites) on various Wolf appliances. Now Jane, like all of our consultants, is working at home, but that hasn’t changed her cooking and baking schedule. We’re delighted to share this sure-to-be-delicious holiday dessert that Jane whipped up in her home kitchen. It comes out perfectly every time using the Wolf Convection Steam Oven! You’ll never scoff at gluten-free baking again after tasting this flourless chocolate cake. Plus, Jane’s cake decoration instructions make this cake a centerpiece, as well as your family’s new favorite treat.
2 cups good quality chocolate chips
2 sticks unsalted butter
1 tablespoon vanilla
1/4 tsp salt
7 large eggs
3/4 cup sugar
1 1/3 cup chocolate chips
1 cup heavy cream
1/2 tsp vanilla
1/3 cup butterscotch chips
1/3 cup mini chocolate chips
Peeps (about 15-20)
CAKE – Line the bottom of an 8″ spring form pan with a parchment round. Spray pan with non- stick spray. Melt chocolate and butter on Wolf cooktop until melted. Stir in vanilla and salt. Beat eggs and sugar on med/high speed in mixer until pale yellow – about 5 minutes. Gently fold cooled chocolate mixture into egg mixture. Pour mixture into prepared pan and tightly cover with foil. Turn Wolf Steam Oven to steam mode 210 degrees. Cook cake for 2 hours until firm in center.
GANACHE – Bring cream to simmer on Wolf cooktop. Pour hot cream over chocolate chips and let stand a few minutes. Whisk until smooth.
Gently pour ganache over cooled cake until cake is covered. Let ganache start to firm up a bit before decorating cake.
TO DECORATE – Place peeps on cake with tails facing out. Place chips on cake in circular pattern w/ mini chips in center. Enjoy!
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Happy Easter and Happy Spring from the whole Clarke family.