Amazing Flourless Chocolate Cake
Flourless chocolate cake you can make in 4-inch springforms or in a small loaf pan.
Servings 4 people
Cost 5
Ingredients
- 4 oz high-quality bittersweet chocolate, finely chopped (114 grams)
- .75 ounces high-quality unsweetened chocolate, chopped (21 grams)
- 2 ½ tablespoons strong brewed coffee
- 1 large egg plus 2 tablespoons lightly beaten egg
- 3 T. sugar (36 grams)
- ¼ cup heavy cream (56 grams)
Instructions
- Preheat oven to 325 degrees F. Line two mini 4-inch springform pans with rounds of parchment or line 1 8x4 inch (no larger) loaf pan with nonstick foil.
- Melt chocolate with coffee in a small microwave-safe bowl. Start on high for 30 seconds. Stir well. Repeat, stirring every 15 seconds, until chocolate is melted and smooth. Set aside to cool slightly.
- Whisk sugar and egg together in a metal stand-mixer bowl. Set the bowl over a saucepan of simmering water and whisk until mixture is warm to the touch and sugar is dissolved. Set the bowl on the mixer stand and beat with the whisk attachment medium until light and almost tripled in volume. This could take anywhere from 3 to 5 minutes.
- In chilled bowl, beat cream just past the soft-peak stage.
- Fold together a quarter of the egg mixture with the cooled melted chocolate to lighten, then fold chocolate mixture back into remaining egg mixture. Fold in whipped cream. Transfer to prepared pans (or pan). Smooth top, and tap filled pans lightly on work surface a few times to settle any air pockets.
- Place pans or pan in 9-inch baking pan. Add enough hot water to baking pan to come halfway up sides of the pan(s)s. Bake 30 minutes, then open oven door for 30 seconds to release any excess moisture that builds in oven. Continue baking until center of cake feels somewhat firm when pressed lightly with your fingers, another 15-20 minutes. Remove cakes from oven and let cool at room temperature (note, if baking the larger cakes you cool them in the closed oven for two hours).
- Run a warm knife around inside of pans, and carefully remove from pans. Transfer to refrigerator and chill until very firm. Wrap in plastic wrap and keep chilled until ready to serve
- Remove cakes from refrigerator and return to room temperature. At least 1 hour before serving, preheat oven to its lowest setting. If you have just used the oven, turn it off. Unwrap cakes and set on oven proof serving plates. Warm them in the oven for about 20-30 minutes or until they are warm throughout.
Notes
Hand Mixer Version: For a more streamlined version, try melting the chocolate in the microwave and setting it aside. Dissolve sugar in egg mixture over a simmering pot of water, then beat with a hand mixer until triple in size. Set aside while you whip the cream. Clean beaters, whip cream, and proceed with recipe.
