If you're a chocolaholic (like me) you're going to love this rich, decadent treat. I know it's called 'cake' and yes, you do do bake it, but it's almost more like a fudge...crossed with mousse. The texture is fairly dense, but also has a lightness, that kind of makes the cake melt in your mouth. Ahhh, it's heavenly. It's pretty simple to make and has very few ingredients (it's also gluten-free, a bonus in my family). It comes together pretty quickly and it could be made even a few days ahead of time. Serve it up with a light dusting of powdered sugar and some fresh, tart raspberries. All you need is a little sliver for complete chocolate bliss.
Flourless Chocolate Cake
- 1 lb. bittersweet chocolate, coarsely chopped
- 1 cup butter, cut into large chunks
- 1/4 cup strong coffee (optional if you don't like coffee)
- 8 large eggs
- icing sugar, for dusting the cake
- raspberries to garnish
It doesn't take too long to get this cake together, so get your pan ready first. Boil a kettle of water (you'll need it for a water bath). Lightly grease a 8" round springform pan. Wrap it with two layers of heavy duty aluminum foil, then set it into a roasting pan.
Combine the chocolate, butter and coffee (if desired) in a large heatproof bowl and set over a saucepan of simmering water. Melt it all together - make sure you give it a good stir every minute or so, so it doesn't burn on the bottom. While the chocolate is melting whip the eggs with either a stand mixer or a hand mixer until they're pale and fluffy and approximately doubled in volume. Once the eggs are whipped and the chocolate mixture is all melted, stir about 1/3 of the egg into the chocolate and gently fold it in with a spatula until only a few streaks of egg are visible. Add the next 1/3 and do it again, then add the remaining 1/3 and gently fold until no more streaks of egg are visible.
Pour the batter into the prepared springform pan. Place the roaster pan into the oven, then pour boiling water from the kettle into the roaster pan until it comes about halfway up the sides of the springform pan. Bake the cake for 30-35 minutes - it will look jiggly in center, but it will set up as it cools. An instant read thermometer inserted into the center should read 140F.
Take the cake out of the water bath and allow it cool on a wire rack. Allow it to cool for at least a couple hours before serving, you could even make it a day ahead and store it covered in the fridge. When you're ready to serve the cake take the ring off the springform pan. Lightly dust the cake with icing sugar and sprinkle raspberries over the top.
Recipe adapted from Baking Illustrated.