Decadent Flourless Chocolate Cake
Decadent Flourless Chocolate Cake
Ingredients:
1 pound semi-sweet chocolate, chopped, save some for chocolate curls
1 cup (2 sticks) butter
1/4 cup coffee liqueur or strong cold coffee
1 1/2 teaspoons vanilla
7 large eggs, room temperature
1 cup granulated sugar
Powdered sugar for dusting
Preheat oven 350* F
Butter a 9" deep sided springform pan.
Line with Parchment paper, and butter parchment.
Method:
In a large sauce pan simmer chocolate, butter and liqueur, or coffee over low heat.
When the mixture is melted and smooth, stir in vanilla extract.
Set aside and cool to lukewarm.
Beat eggs with granulated sugar on medium speed until thick and pale---slowly dissolving ribbon forms when the beaters are lifted up, about 6 minutes.
Fold 1/3 of egg mixture into lukewarm chocolate mixture.
Fold remaining eggs to chocolate mixture.
Place prepared pan on baking sheet.
Transfer batter to prepared pan.
Bake until a toothpick inserted comes out with a few crumbs attached, about 55 minutes.
Cool 5 minutes.
Gently press down edges of cake. Cool completely in pan.
(Cake can be prepared a day ahead. Cover with plastic wrap and refrigerate.)
Let stand an hour at room temperature. Run knife around the pan sides to loosen cake. Remove sides of pan; removing parchment paper---transfer cake to platter.
Sprinkle with Confectioner's sugar and garnish with chocolate curls if desired.
Store in refrigerator.
May also be served with coffee ice cream and fresh whipped cream.
Adapted from:
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