A Flourless Chocolate Cake that will truly throw you by surprise.
Ok folks, put in layman’s terms for you, this cake right here is… AMAZING! I cannot get any simpler than this. It seriously blew my mind.
I don’t know if it’s just me or by pure coincidence that I had it in mind to make a flourless cake in January because right after it was made, I noticed a spike in the amount of foods titled “flourless” floating around the web within this past week. Well, I guess I’m up to speed on what’s in with this one, huh? It actually makes me feel pretty good since I always feel as though I’m playing catch up on food trends.
There really is no inspiration as to why I decided to create this cake other than my general curiosity on how it would taste. Turns out, the taste is pretty obvious, chocolate that is. But it’s the texture that’s the dominant feature here. The fork cuts into the “dense” cake only to surprise you with a mouth feel that is left to shock you on how light and velvety it truly is. Think of… mousse. It has a sort of mousse feel that simply melts in your mouth. All that’s left to say really is, you have got to make this on your own.
With so many ooo’s and ahhh’s, you’ll know you’ve pleased many chocolate fanatics with this one!Print
- 2 cups bittersweet or semisweet chocolate chips
- 1 cup (2 sticks) chilled unsalted butter, diced
- 1/4 cup strong brewed coffee
- 8 large eggs, chilled
- sweetened or unsweetened cocoa powder (optional)
- powdered sugar (optional)
- Heat oven to 325 degrees F. Grease bottom and sides of an 8-inch springform pan with baking spray with flour. Wrap the exterior of the pan with 2 long sheets of aluminum foil and set in the center of a roasting pan. Fill roasting pan with boiling water until it reaches up springform pan about half way up the sides; set aside.
- In a large bowl, melt chocolate and butter in microwave on HIGH for 30 seconds; stir. Repeat microwaving at 30-second intervals until about 75 % of chocolate chips have melted. Continue to stir until completely melted. Add coffee and stir to combined; set aside.
- Using an electric mixer, beat eggs until frothy or doubled in volume, about 5 minutes.
- Fold about 1/3 of the egg foam into the chocolate mixture until no visible streaks are present. Gently fold in remaining egg foam in 2 parts until mixture is completely homogenous.
- Pour batter into springform pan and using an offset spatula, smooth the top of the cake.
- Bake for 25 to 30 minutes or until cake is set. The top crust may resemble that of a brownie.
- Remove springform pan from the water bath and set over a wire rack to cool to room temperature.
- Cover and refrigerate overnight. About 30 minutes prior to serving, run a butter knife around the sides of the cake to loosen from the springform; release the spring.
- Line strips of parchment paper or scotch tape with the sticky side up, across the top of the cake to create a pattern. Dust cocoa powder first before powdered sugar. Slice and ENJOY!
Flourless Chocolate Cake recipe adapted from (p.325) Cook’s Illustrated Baking Book.