Happy Valentine’s Day!
Whether you believe in the holiday of love or not, I think there’s one thing we can all agree on… chocolate! I don’t ever need an excuse to eat chocolate, but if there’s one readily available, then I’m more than happy to take advantage of it. I have had a flourless chocolate cake on my to-bake list for what seems like forever. How it has never graced my kitchen until now, I’ll never know. What I do know is that it is one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.
A very short ingredient list – only four items! – means that you may very well have everything you need for this in your pantry already. (I can’t possibly be the only person who hoards pounds of chocolate at a time, can I?) Preparing the cake is incredibly easy – just fold together beaten eggs with melted chocolate, butter and coffee.
The cake, once chilled, tastes like a giant, fudgy chocolate truffle. It’s dense, rich, creamy and bursting with chocolate flavor. This cake is definitely one that will make the chocolate purists rejoice. So whether you’re celebrating Valentine’s Day or not, do make time one of these days to whip up this cake. Consider it a Valentine’s gift to yourself 🙂
My stomach is supremely happy that I finally got around to flourless chocolate cake, plus it’s another item to cross off my 100 list!
Flourless Chocolate Cake
Yield: 12 to 16 serngs
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 12 hours
This rich flourless chocolate cake is a chocolate lover's dream!
8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature
1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).
4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.
(Recipe from Cook's Illustrated Cookbook)