Rich Flourless Chocolate Cake
Serves 12 to 16
Even though the cake may not
look done, pull it from the
oven when an instant-read
thermometer registers 140
degrees F.
(Make sure not to let tip
of thermometer hit the
bottom of the pan.)
It will continue to firm up as it cools.
If you use a 9-inch springform pan instead
of the preferred 8-inch, reduce the baking
time to 18 to 20 minutes.
We like the pure flavor of chocolate.
However, coffee or liqueur (choose
something that tastes like nuts, coffee,
or oranges) can added if desired.
In any case, choose a high-quality chocolate
that you enjoy eating out of hand.
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped
1/2 pound (2 sticks) unsalted butter, cut into �-inch chunks
1/4 cup strong coffee or liqueur (optional)
Confectioners� sugar or cocoa powder for decoration
Adjust oven rack to lower-middle position
and heat oven to 325 degrees f.
Line bottom of 8-inch springform pan with parchment
and grease pan sides.
Cover pan underneath and along sides with sheet
of heavy-duty aluminum foil and set wrapped pan
in large roasting pan.
Bring kettle of water to boil.
Beat eggs with handheld 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 to achieve same
result, about 5 minutes.
Meanwhile, melt chocolate and butter (adding
coffee or liqueur, if using) in large heatproof
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.
(To use microwave, melt chocolate
at 50 percent power for 2 minutes,
stir, add butter, and continue
heating at 50 percent power,
stirring every minute, until
chocolate and butter have melted
and are smooth, another 2 to 3
minutes total.)
Using large rubber spatula, fold 1/3 of egg
foam into chocolate mixture 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, thin glazed crust (like
a brownie) has formed on surface, and instant-read
thermometer inserted halfway through center of cake
registers 140 degrees, 22 to 25 minutes.
Remove springform pan from water bath and set on
wire rack; cool to room temperature.
Cover and refrigerate overnight to mellow flavors.
(Cake 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 confectioners� sugar or
unsweetened cocoa powder over cake to decorate, if
desired.
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