Thursday, April 3, 2014

Flourless Chocolate Cake
Decadent.  Easy.  Gluten-free.  Need I say more?

Flourless Chocolate Cake
Makes 1 -10 inch round cake

  • ½ C strong coffee, orange juice, or water
  • ¼ t sea salt
  • ¾ C turbinado
  • 18 oz. dark chocolate (at least 70% cacao)
  • 1 C unsalted butter
  • 3 whole eggs + 3 egg whites

  1. Preheat oven to 300 degrees.  Butter a 10" round cake or springform pan.  Cut circle of parchment paper for bottom of pan.  Set aside.
  2. In a small saucepan over medium heat combine the coffee, salt and turbinado. Stir until completely dissolved and set aside.
  3. In the top half of a double boiler melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot coffee/turbinado.  Slowly beat in the eggs and egg whites, about one at a time.
  5. Pour the batter into the prepared pan.  (If using a springform pan, use a large piece of foil, wrap foil around the bottom of the springform pan.)
  6. Have a pan larger than the cake pan ready.  Put the cake pan in the larger pan. Fill the pan with boiling water halfway up the sides of the cake pan.
  7. Bake cake in the water bath at 300 degrees for 45 minutes. The center will still look wet. 
  8. Chill cake overnight in the pan. 
  9. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

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