Flourless Chocolate Cake

One thing you guys should know about me, I am a  book/magazine whore!  I cannot go into a store and leave without buying a book and/or a magazine, it’s just physically impossible for me.  This little habit of mine can get pretty expensive.  Being a (magazine/book) whore is not cheap!

So, what’s a book whore to do?  I need to get my fix and I need to get it cheap! 

Go to the library, of course!!  I’ve had a library card for a few years, but rarely ever used it, until about a year ago.  I was going through books like water and buying a new book every 2 to 3 days.  Then I stopped and looked at my bank statements and realized how much I was spending on books. 

A few months ago I found this book at my local library.  I went through the whole book and found SO many things that I wanted to bake from this cookbook.  I loved it so much that I kept it 2 months past it’s due date.  The library even sent me a letter to inform me that I can purchase the book for $35 or return it and pay a $10 late fee.  So, I returned the book and bought myself a copy on Amazon.

The moral to that story is, once a book whore always a book whore.  Obviously, I wasn’t meant to save money on books.  I tried to go the cheap route and borrow books from the library, but what’s the point if I still end up having to pay fees and buy the book..HA!

The following recipe is from the cookbook that I borrowed from the library.  This is the first recipe I made from the book and it did not dissapoint.  It was really easy to make and it was delicious!  The cake melts in your mouth!




Flourless Chocolate Cake

adapted from: baking illustrated


8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped coarse (I used whatever chocolate I had in my pantry which was a mixture of semi-sweet, dark and milk.)
16 tablespoons (2 sticks) unsalted butter, cut into pieces
1/4 cup strong coffee or liquer (optional) (I decided to omit this ingredient)
Powdered sugar to dust the cake


Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the side of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil.

Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles (to approximately 1 quart). about 5 minutes.

Meanwhile, melt the chocolate and the butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost simmering water, until smooth and very warm. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally homogeneous.

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

About 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. Sieve a light sprinkling of powdered sugar or cocoa powder over the cake.



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