Saturday, July 13, 2013

Recipe: Flourless Chocolate Cake

Based on a recipe for "The Ultimate Flourless Chocolate Cake" from the March 1998 Cook's Country.   8-12 unhealthy but delicious and worthwhile servings.

Read the story behind this dish in Sunday, Dinner for Two.


8 large eggs, cold
1 pound bittersweet chocolate
½ pound unsalted butter
¼ cup brewed coffee or liqueur (optional)


  1. Line the bottom of an 8-inch springform pan with parchment paper and coat the insides of the pan with vegetable spray.
  2. Wrap the sides and bottom of the pan with a sheet of aluminum foil and place it in a roasting pan.
  3. Bring a kettle or medium sauce pan of water to boil.
  4. Heat oven to 325° with a rack in the middle position.
  5. In a large bowl set on a sauce pan with barely simmering water, melt the butter and chocolate with the coffee (if using) until smooth and warmed to about 115°. (You can do this in the microwave, too, but be careful not to burn the chocolate; interrupt the microwaving frequently to stir the melting chocolate and butter.)
  6. Beat the eggs until doubled in volume, about 5 minutes using a stand (medium speed) or hand (high speed) mixer.
  7. Fold ⅓ of the beaten eggs into the warm chocolate mixture until only a few streaks of egg remain.
  8. Fold in half of the remaining egg until combined.
  9. Fold in the remainder of the beaten egg until completely combined.
  10. Pour the batter into the springform pan.
  11. Set the roasting pan on the oven rack and add boiling water to cover the bottom half of the springform pan being careful that the water does not rise higher than the foil.
  12. Bake until the edges of the cake are just set and the center of the cake is cooked to 140°, 20-25 minutes. (If using a 9-inch pan, 16-20 minutes.)
  13. Move the springform pan to a wire rack and cool to room temperature.
  14. Cover and refrigerate overnight to mellow.
  15. Remove the cake from the refrigerator for 30 minutes then move it to a serving plate.
  16. Cut and serve with whipped cream or a rich vanilla ice cream.
The only ingredients: chocolate, butter, eggs, and brewed coffee. And the coffee is optional.
Line the bottom of a springform pan with parchment paper, spray the sides, line the pan with foil, and place in a roasting pan.

Using a double boiler, melt the butter and chocolate with the coffee.
Beat the eggs until light yellow, fluffy, and doubled in volume.
Fold the eggs into the chocolate mixture in three batches.
Add boiling water to the roasting pan and bake at 325°.

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