Chocolate Decadence Flourless Chocolate Cake-like Dessert

While I haven't made the following recipe, it is in the Holiday 2008 issue of Cook's Illustrated Holiday Baking. It's called 'The Ultimate Flourless Chocolate Cake.'

They also tested chocolate for this cake and found that Callebaut Intense Dark Chocolate gave the best results. Ghirardelli bittersweet chocolate was runner-up.

Chocolate Decadence Flourless Chocolate Cake
serves 12-16 people

16 tbsp (2 sticks) unsalted butter, cut into 16 pieces, plus extra for greasing the pan
8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped coarse
1/4 cup strong coffee or liqueur (optional - may also use a nut, coffee, or orange flavor)

Adjust oven rack to lower-middle position and heat oven to 325°F. Line bottom of 8" springform pan with parchment paper and grease sides of pan. Wrap outside of pan with 2 sheets of heavy-duty aluminum foil and set in large roasting pan. Bring kettle of water to boil.

Beat eggs in bowl of stand mixer fitted with whisk attachment at high speed until volume doubles (to approximately 1 quart), about 5 minutes.

Meanwhile, melt chocolate and butter (with coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water until smooth and very warm (about 115°F on instant-read thermometer), stirring once or twice. (To melt in microwave, heat chocolate in microwave-safe bowl at 50% power for 2 minutes, stir, add butter and coffee, if using, and continue heating at 50% power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold one-third of egg foam into chocolate mixture until only few streaks of egg are visible; fold in half of remaining foam, then last of foam, until mixture is totally homogeneous.

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

About 30 minutes before serving, remove sides of pan, invert cake onto sheet of waxed paper, peel off parchment paper, and reinvert cake onto serving platter. Sieve light sprinkling of confectioner's sugar or unsweetened cocoa powder over the cake to decorate, if desired.

To serve, use sharp, thin-bladed knife, dipping knife into pitcher of hot water and wiping blade before each use.

As soon as I can get a springform pan, I plan on trying this one. My fiberarts group will go ape for it!



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