What better way to make a comeback with a recipe that will wow your friends. Flourless Chocolate Cake is wickedly delicious. Bonus: it gives a fabulous “I worked really hard on this” impression.
Chocolate + Butter+ Eggs + Coffee = Bliss
There’s two keys to this recipe. Preparation and patience. Here’s what you need:
- 8 eggs
- 8 ounces bittersweet chocolate
- 8 ounces semisweet chocolate
- 1 cup (2 sticks) unsalted butter
- 1/4 cup strong coffee
But before you think this recipe is TOO easy, let me warn you: this cake is baked in a water bath. If you’re really nervous, take a look at this webpage by A Family Feast to learn more.
Prep all these items before you start to make the cake:
- Dig out a turkey roasting pan, a large stock pot or tea kettle, and a 8 or 9 inch springform pan.
- Preheat the oven to 325 degrees.
- Line the bottom of the springform pan with parchment paper and wrap the entire outside of the pan with foil. Spray the sides with nonstick spray or grease with butter.
- Brew a strong cup of coffee.
- Fill the stock pot or tea kettle with water and start to bring to a boil.
- Coarsely chop the chocolate into pieces smaller than the size of a quarter (to help with melting).
- Cut the butter into tablespoons (to help with melting).
- Take out your mixer (stand mixer, if you have it).
Assess the situation. Are you ready to bake? Really? Ok. The rest is as easy as melting chocolate.
- Combine the chopped chocolate, butter, and coffee into a microwavable bowl. Cook at 50% power for 2 minutes, stir, and repeat. Continue heating at 50% power one minute at a time until the mixture is completely smooth.
- Beat the eggs on medium speed for 5 minutes, using a wire whisk attachment if you have it, until they are foamy and has significantly more volume.
- Carefully fold 1/3 of the beaten eggs into the chocolate mixture (use a larger bowl if needed), then continue in thirds until the mixture entirely combined and uniform in color. Pour into the prepped springform pan and smooth top if needed.
- By now the water should be boiling. Set your filled cake pan into the large roasting pan; the pan should be large enough that water should be able to surround the springform pan and come halfway up the sides.
- Carefully pour (if using a tea kettle) or ladle the boiling water into the roasting pan, using care to not splash into the cake batter. (I chose to ladle instead of pour hot water from pan to pan because I’m confident I would either burn myself or ruin the cake). Once the hot water has surrounded the cake pan and measures halfway up the sides of that pan, it can go in the oven.
- Bake at 325 degrees for 25 minutes, or until the cake has risen slightly, the sides of the cake start to set and “pull away” from the side of pan slightly. The middle of the cake will look “jiggly”, but there should be a slight sheen to the top of the cake to help indicate it’s done. Bake time will be longer for an 8 inch pan versus a 9 inch pan.
This cake, from my experience, it best judged done by how it looks, so use the time as a guide.
After the cake is done, remove from the water bath and set on a cooling rack. After a few minutes, carefully pull back the foil, knowing there’s likely water in the foil, so be prepared for it! Once the cake is room temperature, cover and refrigerate. This is where patience comes in. You must chill the cake for it to set properly. If you cut it too soon, you’ll have a pudding-like middle. Don’t you wonder how I know that? Ha!
I topped my cake with a bit of dark chocolate ganache, but it’s great on its own or with some fresh whipped cream.