Flourless Chocolate Cake

This recipe is from one of the chefs who develop recipes for us. I was a little intimidated by it at first. This is the cake you start on Thursday or Friday and have in your refrigerator for Saturday night guests. It can be a great ending to steaks from the grill or something a little fancier, maybe Chicken Kiev or a Citrus Roasted Salmon. It’s decadent. So slice it conservatively, which also leaves a little for you the next day.

VERY IMPORTANT TIP: Make sure that butter isn’t straight from the refrigerator. Let it come to room temperature.

Flourless Chocolate Cake

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Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with...

Flourless Chocolate Cake

Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

Servings	Prep Time
14	80minutes

Servings	Prep Time
14	80minutes

Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies.

• Course Cakes, Desserts

Ingredients

• 16 ounce Belgian dark chocolate or use your favorite dark chocolate bars
• 1 cup Light brown sugar organic, packed
• 1/2 cup white cane sugar organic
• 3/4 cup Coffee very hot strong coffee (or use espresso powder in very hot water)
• 2 stick Unsalted butter room temperature, cut into pieces
• 2 Tbsp. cocoa powder unsweetened, organic
• 8 Eggs large organic free-range eggs, at room temperature
• 1 Tbsp. bourbon vanilla extract yes, a Tbsp.!

Servings:

Course Cakes, Desserts Ingredients 16 ounce Belgian dark chocolate or use your favorite dark chocolate bars 1 cup Light brown sugar organic, packed 1/2 cup white cane sugar organic 3/4 cup Coffee very hot strong coffee (or use espresso powder in very hot water) 2 stick Unsalted butter room temperature, cut into pieces 2 Tbsp. cocoa powder unsweetened, organic 8 Eggs large organic free-range eggs, at room temperature 1 Tbsp. bourbon vanilla extract yes, a Tbsp.! Servings:

Instructions

1. 1.Preheat the oven to 350 degrees F. Prepare a 10-cup Spring form pan by lining the bottom with buttered parchment Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.
2. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
3. Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
4. Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. *Note for cooks across the pond: One stick of butter here equals 8 Tbsps., or one half cup, 4 oz.
5. 5.Pour the batter into the lined Spring form pan. Wrap the outside of the whole pan with a big piece of foil. Bake in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
6. Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
7. When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
8. Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

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