Saturday, May 21, 2016

Flourless Chocolate Cake


 

 

serves 12-16

 
This cake is best enjoyed when baked a day ahead to mellow it flavor. Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. It will continue to firm up as it cools.

 
Ingredients: 

8 large eggs, chilled

1 pound bittersweet or semisweet chocolate, chopped (I used 12oz special dark Hershey chips and 1- 4oz bar of bitter Ghirardelli chocolate) *see notation below

½ pound (2 sticks) unsalted butter, cut into ½-inch chunks

¼ c. strong coffee

 
Directions:
 

1.     Adjust an oven rack to the lower-middle position and heat the oven to 325*. Grease an 8-inch springform pan, then line the bottom with parchment paper. Wrap the outside of the pan with heavy-duty foil: set the springform pan in a roasting pan. Bring a kettle of water to a boil.

2.     In a standing mixer fitted with the whisk attachment, beat the eggs at medium speed until doubled in volume, about 5 minutes.

3.     Meanwhile, melt the chocolate and butter in a large heatproof bowl set over a sauce pan filled with 1 inch of barely simmering water until smooth, stirring once or twice; stir in the coffee. (or melt at 50% power in the microwave) Using a large rubber spatula, fold one-third of the egg mixture into the chocolate mixture until only a few streaks of egg are visible; fold the remaining egg mixture, in two additions, until the batter is totally mixed.

4.     Scrape the batter into the prepared pan and smooth the surface with the spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway through he center of the cake registers 140 degrees, 22-25 minutes. Remove the pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow the flavors. (refrigerate up to 4 days)

5.     About 30 minutes before serving, remove the springform pan sides, then flip the cake out onto the wire rack. Peel off the parchment and flip the cake right side up onto the serving platter. Lightly dust the cake with confectioners’ sugar or unsweetened cocoa powder if desired and serve.

 

Find this recipe in the ATK cook book and on Season 3 of their series.

*Special note to self. Next time use all special dark chocolate instead of the bitter chocolate. Very good cake, very rich; you only need a small serving.

 
My addition: serve with whipped cream on the side.

No comments:

Post a Comment