This is a dense, chocolaty and delicious cake. There is no flour (and no sugar) in the batter for those who follow a gluten-free diet. I made this recently for my family with some fresh whipped cream and it was a huge hit.
- 8 large eggs, chilled
- 1 pound of bittersweet chocolate or semisweet chocolate, chopped
- 1/2 pound (2 sticks) unsalted butter, cut into 1/2 inch chunks
- 1/4 cup strong coffee ( I used decaf)
- Confectioner’s sugar or cocoa powder, for decoration
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Grease an 8 -inch springform pan (or 9 inch if you have), then line the bottom with parchment paper. Wrap the outside of the pan with two pieces of heavy-duty foil, set the springform pan in a roasting pan. Bring a kettle of water to boil (you will cook the cake in a water bath).
In a standing mixer fitted with the whisk attachment, beat the eggs at medium speed until doubles in volume, about 5 minutes (this will add air to your eggs and help the cake rise).
Meanwhile, melt the chocolate and butter in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water until smooth, stirring once or twice. Stir in the coffee. Using a large rubber spatula, fold one-third of the egg mixture into the chocolate mixture until only a few steaks of eggs are visible. Fold the remaining egg mixture, in two additions, until the batter is totally homogenous.
Scrape the batter into the prepared pan and smooth the surface with the spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come halfway up the sides of the pan. 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 into the cake has registered 140 degrees…about 22 to 25 minutes. Remove the pan from the water bath and set on a wire rack. Cool the cake to room temperature. Cover and refrigerate overnight to let the flavors combine. The cake can be covered and refrigerated for up to 4 days.
About 30 minutes before serving, remove the spring-form pan sides, then flip the cake out onto the wire rack. Peel off the parchment and flip the cake with the right side up onto a serving platter. Lightly dust the cake with confectioner’s sugar or unsweetened cocoa powder, if desired and serve. Enjoy!
FRESH WHIPPED CREAM:
1 pint of whipping or heavy cream
1/4 confectioner’s sugar
1 teaspoon of vanilla
Whisk all ingredients until soft peaks have formed.
Source: America’s Test Kitchen Cookbook