Sunday, April 24, 2011

Flourless Espresso Chocolate Cake

This cake was intense! In a good way. (Can chocolate and intense ever be bad?) I made this around Christmas time when my nephew was in town from Minnesota. (I know, I've been really slacking on my blogging!) I think he liked it. :) The texture was almost like chocolate mousse, but dense enough to be called a cake. Fabulous. Definitely making this for something else....

Adapted from: Crave by Maureen McKeon

2 1/2 cups chopped dark chocolate
3 Tbsp strong freshly brewed espresso coffee
3 Tbsp coffee liquor or brandy (I used Kahlua)
4 large eggs
1/2 cup white sugar
3/4 cup whipping cream
1/4 cup superfine sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Butter an 8 inch cake pan, line with parchment paper, then butter the paper.
Melt the chocolate with coffee and liquor in a heatproof bowl over hot water. Stir until smooth.
Using an electric mixer, beat the eggs and white sugar in a heatproof bowl over a saucepan of simmering water for about 10 minutes, or until thickened and almost tripled in volume.
Whip the cream, superfine sugar and vanilla extract until soft peaks form.
Gently fold in the chocolate mixture into the egg mixture, then fold in the whipped cream.
Pour the mixture into the prepared plan and immediately put the pan in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the side of the cake pan.
Bake for 50-60 minutes, or until skewer inserted into the center of the pan comes out almost clean (the skewer will be slightly moist, the cake will continue to cook as it cools).
Remove from the oven and allow to cool in the pan in the water bath. When cool, do not remove from the pan; cover and refrigerate until ready to serve.
To serve, immerse the cake pan in a little hot water to loosen. Invert into a wire rack, remove the paper, then invert again onto a serving plate. Optional: Serve with fresh raspberries and heavy cream.

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