Easy Flourless Chocolate Cake

This simple flourless cake is surprisingly dense, made and decadent. Each bite is jam-choked with intense dark chocolate flavor.

What afters does one build once you want associate degree intense, amazing, and made afters, however don’t wish to pay hours fussing within the kitchen? Once you need a showstopper of dessert? simple flourless cake is precisely what you create.

Just four ingredients, and one in every of them may be a whole POUND of chocolate, therefore get the simplest tasting chocolate you can! Presently you may get on your thanks to decadent chocolate nirvana.

I bear in mind seeing the formula in a difficulty of Cook’s Illustrated and that I idolised the simplicity of it – essentially simply chocolate, butter, and eggs. And occasional, although I’ve modified that to coffee liqueur.

Because why not?

Like my Chocolate volcanic rock Cakes, I favor to stay it straightforward with this cake. As a result of a cake this made and this dense and this soften in your mouth sensible doesn’t want something fancy.

A little fruit – I favor strawberries or raspberries. a touch shake of granulated sugar. And that’s it! This is a cake which may represent itself.

As for you? You’ll be reduced to very little sounds of happiness as you eat all morsel.

INGREDIENTS :

8 large eggs
16 oz bittersweet chocolate chopped
8 oz (2 sticks) unsalted butter cut into 1/2 inch pieces
2 tbsp coffee liqueur such as Kahlua

INSTRUCTIONS :

Move the oven rack to the lower middle position. Preheat the oven 325F.
Grease the sides of a 9-inch springform pan with butter and then cut a parchment round to line the bottom of the pan. Wrap heavy duty aluminum foil around the outside of the pan to guard against leaks. Place the springform pan in a large straight sided skillet or roasting pan and begin heating water for the water bath. You will need enough water to reach about half-way up the side of the springform pan.
Crack the eggs into the bowl of a standing mixer. Fit it with the wire whip attachment and start the mixer on medium low until the eggs begin to foam, about 30 seconds. Then increase the speed to medium high and whip until doubled in volume, the color is light, and the bubbles are very fine, about 5 minutes. If you are using a hand mixer, crack the eggs into a large bowl, start on medium and then whip them on high until they are done.
Heat a medium saucepan of water on the stove until just beginning to simmer. Place a large heatproof bowl over the saucepan and melt the chocolate, butter, and coffee liqueur. Keep the water steaming, but not boiling and stir the chocolate mixture frequently until it is smooth and has reached 115F on a thermometer.
Fold 1/3 of the egg foam into the chocolate with a large rubber spatula until it's mostly mixed in. Then add the next 1/3 of the egg and mix again. And finish with the last 1/3 of the egg, this time folding it in until it is thoroughly mixed in and the batter is homogeneous.
Pour the batter into the springform pan, smoothing the top. Transfer the pan in the roasting pan to the oven and pour the water around it. Bake for 18-20 minutes, or until a thermometer in the center reaches 140F.
Transfer the pan to a wire rack and cool to room temperature. Then wrap the cake in plastic wrap and put it in the refrigerator overnight.
Before serving, put the cake on the counter to warm up a bit. Then remove it from the springform pan. You can serve it right on the base or invert the cake onto a cutting board lined with wax paper and then invert it again onto a serving dish.
If desired, serve with raspberries or strawberries and dust the cake with confectioners' sugar.