The Ultimate Flourless Chocolate CakeFrom midgelet 6 years ago
- 8 large eggs , cold shopping list
- 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped shopping list
- 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks shopping list
- 1/4 cup strong coffee or liqueur (optional) shopping list
- confectioners' sugar or cocoa powder for decoration shopping list
How to make it
- Adjust oven rack to lower middle position and heat oven to 325 degrees.
- Line bottom of 8-inch springform pan with parchment and grease pan sides.
- Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan.
- Bring kettle of water to boil.
- . Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes.
- Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.
- Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice.
- (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.)
- Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
- Scrape batter into prepared springform pan and smooth surface with rubber spatula.
- Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan.
- Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes.
- Remove cake pan from water bath and set on wire rack; cool to room temperature.
- Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
- About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter.
- Sieve light sprinkling of powder sugar
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