RECIPE: FLOURLESS CHOCOLATE CAKE
INGREDIENTS:8 large cold eggs1 pound bittersweet chocolate, coarsely chopped8 ounce unsalted butter, cut into 1/2 inch chunks1/4 cup strong coffee
- Powdered sugar and whipped cream for garnishing
DIRECTIONS:Position the oven rack to the lower third of the oven(lower center) and preheat to 325 degrees. Line thebottom of the pan with parchment paper and grease thesides. Set the pan on a wide sheet of heavy duty foiland wrap the foil up the sides without tearing it. Setthe pan in a larger baking pan or a roasting pan. Bringa kettle of water to a boil. Use a hand held mixer tobeat the eggs at high speed for 5 minutes until thevolume of the eggs doubles to approximately 1 quart.If you have to use a heavy duty mixer such as a KitchenAid, use the whisk attachment and speed 6, beating tothe same volume which will tack about the same amountof time. Meanwhile melt the chocolate, butter and coffeein a large heat proof bowl either set in a pan of barelysimmer water or in the microwave at 50% power for 4-6minutes, stirring frequently until the mixture is smoothand warm (about 115 degrees). Fold 1/3 of the egg foaminto the chocolate mixture with a large rubberspatula until just a few streak of egg are still visible;fold in half of the remaining foam likewise. Fold theremaining foam into the batter until completely incorporated.Scrape the batter into the prepared spring form and smooththe surface. Set the roasting pan on the oven rack and pourin enough boiling water into it to come about halfway upthe side of the springform. Bake until the cake has risenslightly, edges are just beginning to set, a thin glazedcrust (like a brownie) has formed on the surface, and aninstant read thermometer inserted halfway into the centerof the cake registers 140 degrees, 22-25 minutes. Removethe springform pan from the water bath and set on a wirerack. Cool to room temperature. Cover and refrigerateovernight to mellow. Cake can be kept covered and refrigeratedup to 4 days. About 30 minutes before serving, remove thespringform pan sides, invert the cake on a sheet of waxedpaper, peel off parchment pan liner, and turn cake rightside up on a serving platter. Sift with powdered sugar forgarnish.
Yield: 1 8-inch cakeCategory: Desserts