Flourless Chocolate Cake
Rich, indulgent, and utterly decadent, this flourless chocolate cake is a true showstopper. With a velvety, dense texture and an intense chocolate flavor, every bite is pure bliss. Perfect for any special occasion or when you simply crave a luxurious dessert, this cake is sure to impress your guests and leave them wanting more. Serve it with a dusting of powdered sugar and a dollop of freshly whipped cream for the ultimate chocolatey experience.
— Constant Cookbook
Ingredients
- 8 eggs, chilled
- 16 ounces bittersweet chocolate, chopped
- 1 cup unsalted butter, cut into small cubes
- ¼ cup brewed coffee, at room temperature
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer). Remove from the heat and stir in the salt and vanilla extract.
- Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
- Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
- Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
- About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream, if desired.
Cook Time
25M
Prep Time
PT15M
Yield
12 to 16 serngs
Nutrition
- Calories: 396 kcal
- Carbohydrate Content: 20 g
- Protein Content: 6 g
- Fat Content: 32 g
- Saturated Fat Content: 18 g
- Cholesterol Content: 152 mg
- Sodium Content: 47 mg
- Fiber Content: 3 g
- Sugar Content: 13 g
- Serving Size: 1 serving
Comments
No comments found.