Flourless Chocolate Cake

#292       Comment on this recipe.

Pre-Notes

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (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.

Ingredients

1. 8 eggs, cold
2. 1 lb bittersweet or semisweet chocolate, coarsley chopped
3. 1/2 lb unsalted butter, cut into 1/2 inch chunks (2 sticks)
4. 1/4 c strong coffee or liqueur (optional)
5. powdered sugar or cocoa powder for decoration
6. raspberries for garnish, optional

Instructions

1. Adjust oven rack to lower middle position and heat oven to 325°F.
2. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring pot of water to boil.
3. Beat eggs with hand-held 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 (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.
4. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115°F on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.)
5. Fold 1/3 of egg foam into chocolate mixture using large rubber spatula 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.
6. 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, a thin glazed crust (like a brownie) has formed on surface, and an instant-read thermometer inserted halfway through center of cake registers 140°F, 22 to 25 minutes.
7. Remove cake pan from water bath and set on wire rack; cool to room temperature.
8. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
9. 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 powdered sugar or unsweetened cocoa powder over cake to decorate, if desired.
10. Garnish with raspberries, if desired.

Picture of Recipe