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Flourless Chocolate Cake
(recipe, Ronnie Fein)
There are many recipes for flourless chocolate cakes, but this one has a double-chocolatey goodness, combining semisweet chocolate and cocoa, plus a double dose of coffee for an intense, rich taste. The cake looks plain, but wait until you bite into it! It's dense, moist, and lavish.
- 8 oz. semisweet chocolate
- 1 Tbsp. instant coffee powder
- 1 cup unsalted butter or margarine
- 5 large eggs
- 1 cup sugar
- ¾ cup unsweetened cocoa powder
- 2 Tbsp. cold coffee
- Confectioners' sugar, whipped cream, or ice cream, optional
- Preheat the oven to 350 degrees. Lightly grease a 9- or 10-inch springform pan. Place a parchment-paper circle (see Note) on the bottom of the pan and grease the paper.
- Put the chocolate, instant coffee powder, and butter or margarine in the top of a double boiler set over barely simmering water and cook until the chocolate has melted, stirring occasionally to blend ingredients completely. Remove the top of the double boiler from the heat. Let cool slightly.
- Combine the eggs, sugar, and cocoa powder in a large bowl and beat with an electric mixer set at medium speed for 2 to 3 minutes or until well blended, scraping down the sides of the bowl once or twice. Add the chocolate mixture and cold coffee and blend them in thoroughly. Pour the batter into the prepared pan.
- Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out with a few chocolate crumbs clinging to the sides. Transfer to a cake rack to cool. Cut around the edges of the cake with the tip of a knife. Release the sides of the springform pan. Invert onto a cake plate. Remove the parchment paper.
- Serve plain or dusted with confectioners' sugar. Offer whipped cream or ice cream on the side, if you like.
Culinate's editor note: You can buy parchment-paper circles in cookware stores. However, if you're planning on serving the cake directly from the base of the springform pan, without inverting it, you can skip the parchment-paper circle.