Decadent Flourless Chocolate Cake Recipe
Makes one 10-inch cake. This cake needs to be baked in a water bath, so have a larger pan ready to put the cake pan in. You will then put enough hot water into the larger pan to come halfway up the side of the cake pan. Can serve 12-16 people since it is so rich. Try serving this flourless chocolate cake recipe with whipped cream and berries. See note below if you'd like to turn this into a flourless chocolate tart with an almond crust. 1/2 cup water 1/4 teaspoon salt 3/4 cup white sugar 18 oz. bittersweet chocolate, melted 1 cup unsalted butter, cut into 1/2 inch cubes 6 eggs (medium) 2 t. pure vanilla extract or liquour Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside. Combine the water, salt and sugar in a saucepan over medium heat and cook, stirring constantly, until completely dissolved; set aside. Melt the chocolate either in a double boiler or in a microwave (stir every 30 seconds until melted). Place the chocolate into the bowl of an electric mixer. Beat the butter into the chocolate a piece at a time. Add the hot sugar syrup. Slowly beat in the eggs, one at a time. Add vanilla or liquor and pour the batter into the greased pan. Put the cake pan in its water bath and bake for 45 minutes (the center will not look done but will continue to set as it cools). Chill the cake completely, a minimum of four hours. Can be made a day ahead and chilled overnight. When ready to serve, dip the bottom of the cake pan in hot water for 10-15 seconds, then turn over onto a serving plate. The cake should slide out when you lift the pan. Subscribe to my free monthly newsletter to receive new holiday recipes that aren't posted on the website, as well as fun facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
