Dark Chocolate Flourless Cake
Dark chocolate (in moderation) is quite healthy. Not only does dark chocolate contain antioxidants which keeps the body from aging (who doesn’t need that!) by blocking free radicals, it lowers blood pressure and balances hormones in the body. Who would believe something that tastes so great could be so good for you?
This dessert is a little time consuming to prepare, but it is SO worth it!
I’ve probably made this “cake” over 100 times (well, maybe that is an exaggeration) trying to perfect it. I think what makes this flourless chocolate cake so perfect is the light, yet decadent and silky texture created by the eggs. I chose to make this recipe as I would make a custard, and the final dessert reminds me of just that.
In accordance with my thoughts about preparing the cake like a custard, I chose not to bake it as a traditional cake. Instead, I baked it in a water bath. The results are to die for! Make sure not to over bake it. The center still needs to jiggle when you remove it from the oven. If you’re worried about getting it just right, check the temperature of the cake. It should reach 140 degrees.
One more perfect aspect of this truly amazing cake is that it refrigerates and freezes equally well. No rushing to get dessert on the table! I make mine days ahead.
I will have to make two for my family…one for me and the other for them. This recipe goes great with my Chili Cocoa Crusted Venison with Blackberry Reduction Sauce. Really, I hope you will give these two recipes a try. I can’t think of a better way to celebrate!
Dark Chocolate Flourless Cake
- 1 cup of butter (2 sticks), cut into ½ inch pieces plus extra for greasing the pan
- 1 lb. good bittersweet chocolate (Ghirardelli), coarsely chopped
- 3 tablespoons of strong coffee
- 9 large eggs, cold
- Confectioner’s sugar, for dusting
2. Place parchment paper on bottom of 9-inch spring form pan. Grease sides of pans with butter. Wrap outside, bottom, and sides of pan with heavy duty foil. Place inside a roasting pan.
3. Melt butter and chocolate in a Pyrex bowl over a saucepan filled with two inches of simmering water. When barely melted, stir in coffee and remove from heat.
4. Place eggs in mixer and mix on high speed for 3 minutes or until eggs are pale yellow. Continue whipping 3 more minutes or until eggs have doubled in size, approximately 4 cups.
5. Fold ¼ of eggs into chocolate mixture with a rubber spatula. Do not over mix. When incorporated add ½ of remaining mixture and when that is incorporated add the last ½ of eggs. Place batter into spring form pan and smooth.
6. Heat 1 quart of water in microwave or in a saucepan to a low boil and pour around the spring form pan until the water reaches half way up the sides of the pan. Place pan carefully into the oven. Bake for 20 minutes or until cake has risen slightly or thermometer inserted registers at 140 degrees. The cake will not look done. It will firm up in the refrigerator. Remove cake from water bath and let cool at room temperature. Do not remove from pan.