Ultimate Flourless Chocolate Cake

Continuing our challenge of new recipes we want to try, my friend and I tried recipe #2 of the flourless chocolate cake.

So I seem to benefit from doing the recipes after my friend at Create Cakes. I finally made this recipe and it was AMAZING. I loved it so much.

I made it with a blueberry coulis that was also amazing and made this dessert awesome.

The flavor was wonderful, not too rich and sweet, as the Chocolate Nemesis was sometimes for me, but a smooth, creamy, clean chocolate flavor. The coulis added a tangy complementary flavor when consuming the dessert that was simple and wonderful.

I had my doubts, since my dear friend didn't love it, but I love chocolate truffles much more than puddings, and the flavor of the chocolate really comes through in this recipe.

I did use the Hersheys Special Dark, just like I did in the Chocolate Nemesis recipe, and I think that was key. The flavor of the chocolate used is what you will get. Cooks Illustrated rated the Hersheys Special Dark highly in use for cakes, plus there is the cheap cost, so that's why I used it. :)

I was obedient and followed the recipe, checking the temperature with my little thermometer and even waiting until the next day to eat it. It was hard to not taste it right after it came out, especially since it was so soupy, but worth the wait. The blueberry coulis was tangy and fruity and complemented the chocolate really well.

The other thing I liked about this recipe is the quantity made. It makes one cake. It doesn't make so much that I'm trying to figure out what to do with the leftovers. Gone in a day, like a good dessert.

Without further commentary, here are the recipes:

The Ultimate Flourless Chocolate Cake
Serves 12 to 16

8 large eggs, cold
1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks

1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.

2. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.

3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

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

5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.


Berry Coulis
Makes 1 1/2 cups

12	ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
5	tablespoons granulated sugar
1/8	teaspoon table salt
2	teaspoons lemon juice

1. In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare simmer over medium heat, stirring occasionally; cook until sugar is dissolved and berries are heated through, about 1 minute longer.

2. Transfer mixture to blender or food processor; puree until smooth, about 20 seconds. Strain through fine-mesh strainer into small bowl, pressing and stirring puree with rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for up to 4 days.