I’m not much of a dessert eater, I rather have another plate of pasta for dessert but when I do I always go for chocolate! I don’t need much to satisfy my sweet tooth so this rich, dense, not too sweet chocolaty cake is perfect. I love the fact that it’s flourless as well which means my daughter Alexandra who has Celiac disease can enjoy this too! This cake is easy to prepare and looks really impressive with its’ shining coat of rich velvety chocolate poured over the entire cake. WARNING! This cake is rich so a small slice should satisfy your sweet tooth! The cake will last in the refrigerator for up to a week.
FLOURLESS CHOCOLATE CAKE
INGREDIENTS FOR CAKE
3/4 cups (12 tablespoons) unsalted butter cut up into pieces plus 1-1/2 tablespoons unsalted butter for greasing the pan
2 tablespoons unsweetened cocoa powder
10 ounces bittersweet chocolate, finely chopped
5 large egg yolks, at room temperature (set 3 eggs whites aside; save the other 2 for an egg-white omelet)
1/4 cup plus 2 tablespoons sugar
1 tablespoon instant espresso, dissolved in 1/2 cup hot water
1 teaspoon vanilla
pinch of salt
INGREDIENTS FOR CHOCOLATE GLAZE
1/2 cup (8 tablespoons) unsalted butter, cut into pieces
8 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons light corn syrup
Use half of the 1-1/2 tablespoons of butter to grease the inside of an 8 or 9 inch round cake pan. Line the pan with parchment paper; grease the paper with the other half of the 1 1/2 tablespoons of butter. Dust with the cocoa powder.
In the top of double boiler over simmering water, combine the chocolate and 3/4 cup of butter, and melt completely. Mix together will and set aside to cool, about 20 to 30 minutes.
PRE-HEAT OVEN TO 300 F.
Using a mixer with a wire whisk on medium-high, beat the egg yolks, 1/4 cup of the sugar, 1 tablespoon of the coffee, the vanilla, and the salt for 3 minutes, until the mixture is pale and thick. With the mixer on medium-low, slowly add the cooled chocolate mixture; beat until well incorporated.
In a clean bowl beat the egg whites, using the wire whisk until foamy. Gradually add the 2 tablespoons of sugar, beating until medium-firm peaks form. Gently fold the half of the egg whites into the chocolate mixture. Fold in the remaining egg whites just until no streaks remain.Spread the batter in the pan. Bake for 40 minutes, until the cake puffs slightly and toothpick inserted into the center comes out moist. Do not over bake. Cool on a rack for 30 minutes.
Run a butter knife around the inside of the pan to loosen the cake; then invert it onto a flat plate. Gently lift off the pan and peel off the paper. Cool at room temperature for 1 hour; refrigerate for 3 to 4 hours.
MAKE THE GLAZE
To make the glaze, combine the butter and chocolate in a double boiler over simmering water and melt, whisking until smooth. Whisk in the corn syrup until the glaze is smooth and shiny. Set the cake on a wire rack over a large baking sheet. Pour the warm glaze over the center of the cake. The glaze should cover the surface evenly, spilling over the edges and down the sides, with all the excess falling onto the baking sheet. Refrigerate for 2 hours uncovered.
Slice the cake in small slices (it’s very rich), dipping your knife into hot water and wiping it dry before you cut each slice.
The cake will keep in the refrigerator covered for a week. Bring slices of cake to room temperature before serving it should take about 20 minutes. The cake tastes better and room temperature but cold from refrigerator is great too! Love to serve it with a scoop of French Vanilla Bean ice cream!
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