Monday, September 16, 2013

Flourless Chocolate Cake



There are many recipes for Flourless Chocolate Cakes on the internet, but for my first try, I decided to go to the source.  This recipe from the Cook's Illustrated Test Kitchen produces a smooth, creamy rich very chocolatey cake with a hint of coffee flavor.  It's a good choice for entertaining because the cake can be made up to 4 days ahead and stored in the refrigerator.


Flourless Chocolate Cake
Adapted from The New Best Recipe, by the editors of Cook's Illustrated
Serves 12

8 large eggs, cold
16 oz semisweet chocolate chips
2 sticks unsalted butter, cut into 1/2" slices
1/4 cup brewed decaf coffee

Preheat the oven to 325 degrees and set the rack to the lower-middle position.

Line the bottom of a 9" springform pan with parchment paper and spray the sides with cooking spray.  Reinforce the outside of the bottom of the pan with 2 layers of foil and set it in a large roasting pan (for the water bath).  Set a kettle of water to boil.

Beat the eggs in the bowl of a standing mixer at high speed until the eggs are mostly foam and have doubled in volume to approximately 1 quart.  This should take about 5 minutes.

In a medium glass bowl combine the chocolate and butter.  Heat in the microwave for 1 minute at 50% power and stir.  Repeat 2-3 times until the chocolate and butter are melted and smooth.  Fold a third of the egg foam into the chocolate mixture with a rubber spatula.  Stir until well-combined, then add another third and repeat.  Add the remaining egg foam and mix well.

Transfer the batter to the prepared springform pan and smooth the top.  Set the roasting pan in the oven and pour boiling water into the roasting pan until the level reaches halfway up the side of the springform pan.

Bake 18-20 minutes until the top forms a thin glazed crust on the surface.  Insert a probe thermometer into the center of the cake.  When the internal temperature reaches 140 degrees remove the roasting pan from the oven.  Take the cake pan out of the water bath and let it cool on a rack to room temperature.  Cover and refrigerate overnight to firm.

About 30 minutes before serving, remove the sides of the pan. Slice with a thin sharp knife, dipping into hot water and wiping the blade between cuts.  Serve with whipped cream and a few raspberries.

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