Dark Chocolate Flourless Cake
This is good for those of you who have gluten allergies or are on low carb diets. This recipe will have carbs, but not having flour in the cake sure cuts down on them.
Ingredients
- 1 cup butter cut into 1/2 inch pieces plus extra for greasing the pan
- 1 pound good bittersweet chocolate coarsely chopped
- 3 tablespoons strong coffee
- 9 large eggs cold
- confectioner's sugar for dusting
Instructions
- Preheat oven to 325 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- After cake has cooled, wrap in plastic wrap. Cover top with foil and refrigerate overnight or for eight hours. Unwrap cake and remove spring form pan. Sprinkle with confectioners’ sugar. Serve with fresh berries or Easy Berry Sauce and Basic Whipped Cream.
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