I originally made this for a bridal shower and cut them into bites which is perfect because this is a seriously rich dessert. Then I made it for a party but the part was canceled at the last minute so...yeah, it didn't go to waste. Then we went to a relative's house for lunch and her son is allergic to gluten so I brought this since he doesn't get to indulge in many treats. It was very well received. :)
Flourless Chocolate Cake
From: Annie's Eats
Ingredients:
8 eggs, cold
1 lb bittersweet or semi-sweet chocolate, coarsely chopped
16 tbsp unsalted butter, cut into 16 pieces
Seriously, that's it. Just three ingredients.
In the bowl of a stand mixer fitted with the
whisk attachment beat the eggs at high speed until the volume doubles
to approximately 1 quart. Takes at least 10 minutes.
While that's mixing...
Preheat the oven to 325° F. Do one of two things:
A) If you want to serve it like a round cake, grease the sides of a springform pan and line the bottom with parchment paper. Wrap the outside of the pan
tightly with heavy duty foil and set in a larger baking pan.
B) If you want to serve it in bite size pieces, make a sling in a square pan with parchment paper. Set in a larger baking pan.
Either way, Bring a
pot of water to boil.
Meanwhile, melt the
chocolate and butter in a double boiler. Heat until smooth and very warm (~115*). Transfer the chocolate to a larger bowl and fold about a third of the beaten eggs using a large rubber spatula until only a few streaks of egg are
visible. Fold in half of the remaining eggs, and then the last half.
Scrape the batter into the
prepared pan and smooth the surface with a spatula. Pour
enough boiling water into the larger pan surrounding the pan to
come about halfway up the sides of the pan. Bake until the cake
has risen slightly, the edges are just beginning to set, and an
instant-read thermometer inserted halfway into the center reads 140° F. This should take about 22-25 minutes but watch it carefully. Remove the pan from the water bath and set on a
wire rack; cool to room temperature. Cover and refrigerate overnight to
mellow the flavor. The cake can be refrigerated for up to 4 days.
Prior to serving, either...
A) Remove the sides of the
springform pan, invert the cake onto a plate to peel off the parchment
paper, and reinvert onto a serving platter. Sprinkle lightly with
confectioners’ sugar. Use a sharp, thin knife to slice the cake.
B) Remove cake from pan using sling. Place on a large cutting board and use a sharp, thin knife to slice into square bites. Serve in mini muffin cups.
Very delicious. Very decadent. Perfect for any occasion.
