Oct 072014

Nearly Flourless Chocolate Cake
Recipe type: Dessert
Let’s talk decadence! Of all the desserts that I bring to parties or serve to guests, this is the one I receive the most recipe requests for. Simple and delicious.
  • 1 pound semisweet chocolate, coarsely chopped
  • 2 sticks unsalted butter, cut into ½-inch pieces
  • ½ cup Eclipse Coffee Syrup (Buy on Amazon.com) or substitute ⅓ cup of Kahlua
  • 8 large eggs plus 1 yolk
  • ¼ cup sugar
  • 2 teaspoon vanilla
  • ½ teaspoon salt—this is a must, otherwise the flavors will not gel
  • ¼ cup of sifted flour
  • Powdered Sugar for garnish
  1. Preheat oven to 325 degrees F.
  2. Grease a 9-inch spring-form pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and place in a larger pan that can accommodate both the spring-form pan and enough water to cover half the depth of the spring form pan.
  3. Set up a double boiler; or if you do not have one, simply bring a medium pot of water to a boil and you will then place a larger metal bowl on top. Make sure the water does not contact the bottom of the metal bowl. You want the steam from the pot to do the work.
  4. Combine the chocolate, butter and coffee syrup in the metal bowl; then place the metal bowl over the simmering water. If you are using a double-boiler set-up then it’s basically the same concept.
  5. Using a wire whisk, slowly move the ingredients around until the chocolate and the butter melt; then whisk the mixture smooth and set aside to cool. Never place a hot mixture into an egg mixture until it has cooled; if you do, you will have a chalky-dessert, because you scrambled your eggs. Oops.
  6. Using an electric mixer, place the eggs, sugar and vanilla in a large bowl and using a medium setting at first combine the ingredients. Then turn mixer to high and blend until doubled in volume—about 8 minutes
  7. Add the salt and slowly blend in the flour. Mix until smooth.
  8. Using a large spoon, begin folding the cooled-egg mixture into the chocolate. Do this ¼ at a time until completely combined. When folding, slow and methodical movements are important. You will get the urge to perform this with quick movements to speed up the process of combining; but resist the temptation…It’s worth it.
  9. Pour batter into prepared spring-form pan and place in the larger pan from the first step of this recipe.
  10. Using the water from the double-boiler or pot, carefully pour the boiling water around the spring-form pan, taking care not to splatter. The water level should come up about ½ way the depth of the spring-form pan.
  11. Bake until the center of the cake begins to rise and the edges are set. About 45 minutes (this is if your water is boiling hot when you pour it in). 55 minutes if you are using warm water.
  12. Remove spring-form pan and place on a wire rack to cool. Once cooled remove the tinfoil, cover and fridge for a minimum of 4 hours to 12 hours.
  13. After chilling, remove spring-from sides. Place a large plate on top (nothing fancy as this is not the serving platter) and flip the cake.
  14. Remove the parchment paper from the bottom. Place the serving platter on top (which is actually the bottom of the cake) and flip-it one last time. You are now staring at the top of the cake.
  15. Allow cake to come to room temperature before serving—about 45 minutes.
  16. Just prior to serving, dust with powdered sugar. I use a screen and tap the screen with a spoon to disperse, just the right amount of sugar.
  17. Enjoy!!! This dish pairs great with coffee at the end of a meal…


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