My last cooks illustrated banana bread is one of the most searched terms on my blog (ha out of the very few people who read it)! So I thought I’d share my latest attempt at another cooks illustrated recipe: flourless chocolate cake.
If you first cringed at the word flourless, don’t. This recipe is NOT a health freak recipe that tastes like poop. In fact, it’s the complete opposite.
The recipe is a bit complicated though and requires a thermometer, and the cake pan SUBMERGED in a pot of boiling water that both go into the oven. But the result? Amazing and decadent. I’d describe it as a thick, dense, creamy, rich hunk of ganache – in cake form. What more can you ask for?
Here’s the recipe:
8 large eggs, cold
1 lb high-quality bittersweet or semisweet chocolate, chopped coarse (aka 4 packs of 4oz chocolate, I used ghiradelli)
2 sticks unsalted butter, cut into 16 pieces
1/4 cup strong black coffee or liqueur (optional)
confectioners’ sugar for dusting the cake
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set it in a large roasting pan. Bring a kettle of water to a boil.
2. Beat the eggs at high speed until the volume doubles (about 5 min).
3. Meanwhile, melt the chocolate ON DEFROST SETTING while checking constantly. MAKE SURE NOT TO BURN THE CHOCOLATE.
4. Mix in the butter and coffee if using. Fold a 1/3 of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.
5. Fold in half the remaining foam, then the last foam, until the mixture is totally homogeneous.
5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan
(I did not have a large roasting pan so I improvised by using a salad mixing bowl instead….)
6. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees, about 22 to 25 minutes.
(Note: the cake may look very undone at this point, but trust the thermometer. Make sure the thermometer is NOT TOUCHING THE BOTTOM OF THE PAN otherwise the temperature read will be much higher)
7. Remove the cake pan and cool to room temperature. Cover and refrigerate overnight to mellow.
8. Sieve a light sprinkling of confectioners’ sugar over the cake to decorate. To slice, use a sharp, tin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.
9. Enjoy 🙂 You’re welcome.