Flourless Chocolate Cake
INGREDIENTS
- Servings: 8
- Unsalted butter and flour for preparing the pan
- 8 oz. semisweet chocolate, finely chopped
- 8 Tbs. (1 stick) unsalted butter, cut into 8
- equal pieces
- 4 cold eggs, separated
- 1 tsp. instant coffee dissolved in 2 tsp. water
- 1 tsp. vanilla extract
- 1/4 tsp. cream of tartar
- 1/4 cup granulated sugar
DIRECTIONS
- Preheat the oven and prepare the pan:
- Position a rack in the middle of an oven and preheat to 375°F.
- Butter an 8-inch springform pan.
- Line the bottom with parchment paper cut to fit.
- Butter the paper, sprinkle it lightly with flour, then tap out the excess flour.
- Make the chocolate cake base:
- In a large heatproof bowl, combine the chocolate and butter and melt over a saucepan of barely simmering water.
- Set aside to cool slightly, about 5 minutes.
- In a small bowl, combine the egg yolks, dissolved coffee and vanilla extract and whisk just until blended.
- Pour the yolk mixture over the cooled chocolate and whisk until no streaks of egg are visible.
- Whip the egg whites and fold them into the cake base.
- In the bowl of a stand mixer or a large, clean mixing bowl, combine the egg whites and cream of tartar.
- Fit a stand mixer or handheld mixer with the whip attachment.
- Beat on medium speed until foamy and the cream of tartar dissolves, about 1 minute.
- Increase the speed to medium-high and continue beating until the whites form soft peaks, 2 to 3 minutes.
- Add the granulated sugar in 2 batches, beating for 15 seconds after each addition.
- Then beat for 1 minute more; the whites should be shiny and stiff.
- Using a rubber spatula, gently fold about one-third of the beaten egg whites into the chocolate mixture.
- Spoon the remaining whites on top and fold in until no white streaks remain.
- Bake and cool the cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake until the cake puffs up, the top looks firm and the middle jiggles only very slightly when the pan is gently shaken, 19 to 23 minutes.
- Transfer to a wire rack and let cool in the pan for 30 minutes.
- The cake will sink slightly in the middle.
- Run a thin knife along the inside edge of the pan to loosen the cake, then release the sides and lift them off.
- Let the cake cool completely, about 1 hour more.
- Serve the cake:
- Use a thin knife to loosen the cake from the pan bottom.
- Then, using 2 wide metal spatulas, slide the cake onto a serving plate.
- Have ready a tall glass filled with hot water and a large, sharp knife.
- Cut the cake into 8 wedges, dipping the knife in the water and wiping it clean before each cut.
- Use a wide metal spatula to transfer the wedges to individual plates.
- Makes one 8-inch cake; serves 8.
- Pastry Chef's Tip: Lightly sweetened whipped cream is the perfect foil for slices of dense chocolate cake such as this. Use the whip attachment of a mixer to beat together 1 cup cold heavy cream, 2 Tbs. confectioners’ sugar and 1 tsp. vanilla extract until soft peaks form.