Easy Flourless Chocolate Cake
This easy flourless chocolate cake is amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor.
Servings 12 servings
- 8 large eggs
- 16 oz bittersweet chocolate chopped
- 8 oz (2 sticks) unsalted butter cut into 1/2 inch pieces
- 2 tbsp coffee liqueur such as Kahlua
Move the oven rack to the lower middle position. Preheat the oven 325F.
Grease the sides of a 9-inch springform pan with butter and then cut a parchment round to line the bottom of the pan. Wrap heavy duty aluminum foil around the outside of the pan to guard against leaks. Place the springform pan in a large straight sided skillet or roasting pan and begin heating water for the water bath. You will need enough water to reach about half-way up the side of the springform pan.
Crack the eggs into the bowl of a standing mixer. Fit it with the wire whip attachment and start the mixer on medium low until the eggs begin to foam, about 30 seconds. Then increase the speed to medium high and whip until doubled in volume, the color is light, and the bubbles are very fine, about 5 minutes. If you are using a hand mixer, crack the eggs into a large bowl, start on medium and then whip them on high until they are done.
Heat a medium saucepan of water on the stove until just beginning to simmer. Place a large heatproof bowl over the saucepan and melt the chocolate, butter, and coffee liqueur. Keep the water steaming, but not boiling and stir the chocolate mixture frequently until it is smooth and has reached 115F on a thermometer.
Fold 1/3 of the egg foam into the chocolate with a large rubber spatula until it's mostly mixed in. Then add the next 1/3 of the egg and mix again. And finish with the last 1/3 of the egg, this time folding it in until it is thoroughly mixed in and the batter is homogeneous.
Pour the batter into the springform pan, smoothing the top. Transfer the pan in the roasting pan to the oven and pour the water around it. Bake for 18-20 minutes, or until a thermometer in the center reaches 140F.
Transfer the pan to a wire rack and cool to room temperature. Then wrap the cake in plastic wrap and put it in the refrigerator overnight.
Before serving, put the cake on the counter to warm up a bit. Then remove it from the springform pan. You can serve it right on the base or invert the cake onto a cutting board lined with wax paper and then invert it again onto a serving dish.
If desired, serve with raspberries or strawberries and dust the cake with confectioners' sugar.
- Equipment: You will need an 8-inch or 9-inch springform pan. I use a 9-inch pan. If you are using an 8-inch pan increase the cooking time to 22-24 minutes.
- Coffee Liqueur: Feel free to skip the coffee liqueur or to use strong coffee in its place. Also, you can change up the flavor by using other liqueurs, such as orange, hazelnut, or raspberry.
- Getting the cake out of the pan: If the cake does not want to release from the bottom of the springform pan, a hair dryer is a great way to quickly warm up the bottom of the cake and soften the butter which is holding the cake in place.
- Chocolate seizing/splitting: If you overheat the chocolate, it will either seize or split. If the chocolate seizes, you will see it turn into a solid mass. If it splits, the fat will separate out. To prevent this, keep the temperature low as you melt the chocolate and be ready to take it off the heat if you think it is getting too hot.
- Source: Adapted from Cook's Illustrated.