Thursday, March 10, 2011

Flourless Chocolate Cake with Kahlua

Butter, eggs, chocolate, and booze. Did your heart tighten a little? Mine sure did. Nonetheless, make this dessert for a crowd and everyone can indulge in a tiny sliver or two. I made this cake for a large gathering and it was popular enough that I didn't manage to capture a picture of the finished product. Next time I make it, I'll post a picture but for now just imagine a giant, smooth, velvety truffle. I used a mix of Ghiradelli's bittersweet and semisweet chocolate, but use your favorite baking chocolate brand.

Flourless Chocolate Cake with Kahlua

8 large eggs- cold
1 lb. bittersweet or semisweet chocolate, coarsely chopped
½ pound (2 sticks) unsalted butter, cut into ½-inch chunks
¼ cup strong coffee or liqueur (optional)- I used Kahlua
Confectioner's sugar or cocoa powder for decoration

-Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch* springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring Kettle of water to boil.

-Beat eggs with mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. 

-Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) 

-Fold ⅓ of egg foam into chocolate mixture using large rubber spatula until only a few streaks of eggs are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

-Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour in enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant-read thermometer inserted halfway through center of cake registers at 140 degrees (my cake was 144 when I pulled it), 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to set cake (can be covered and refrigerated for up to 4 days).

-About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Dust a light sprinkling of confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.

* You can also use a 9-inch springform  pan, but reduce the cooking time to 18-20 minutes or so.

Adapted from the Best Recipe

1 comment:

  1. I followed your recipe for the flourless chocolate cake, well most of it ... one mistake in the bathing process. Although critical, the cake still turned out amazing! It was a complete hit. Thanks for helping me make my Easter feast contribution worthwhile. Everyone loved it! Fabulous recipe that easily makes a novice look like a pro!