This flourless chocolate cake is the cake I made for every Tahoe ski trip we took while I was a postdoc. It's super easy to prepare, doesn't take too long to bake, and is best if made a little in advance. It's the perfect rich chocolate dessert to make when you don't have much time to bake but do have a little advance notice.
Famous Flourless Chocolate Cake
A fantastic flourless chocolate cake adapted from Alice Medrich.
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Servings: 12 -18
Ingredients
- ½ pound bittersweet chocolate 80% cacao, chopped coarsely
- ½ pound dark chocolate 55-70% cacao, chopped coarsely (chocolate chips will also work here)
- ½ pound 8 ounces unsalted butter, cubed
- 8 cold large eggs
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F.
- Line a 9-inch round pan with parchment paper, then grease the paper and sides of the pan. If using a springform pan, wrap bottom with foil to prevent water seeping into pan. Place the round pan in a larger rectangular pan (like a roasting pan). Bring one liter of water to a boil in a tea kettle or other pan.
- Melt the butter and chocolate together. This can be accomplish with a double-boiler on the stovetop, or in the microwave. If microwaving, heat the chocolate & butter together in 30 second intervals, stirring in-between, until just melted.
- Beat the eggs and salt together at medium-high speed for 5 minutes, until they have doubled in volume.
- Fold ⅓ of the beaten eggs into the chocolate mixture, until almost incorporated. Gently fold in ½ the remaining eggs, then fold in the rest.
- Scrape the batter into the prepared pan (which should be set in the larger rectangular pan), then place in the pre-heated oven on the middle rack.
- Pour enough of the boiling water into the rectangular pan such that water comes halfway up the sides of the round pan.
- Bake for 20-25 minutes. Edges should look just set, middle will still be jiggly.
- Remove from the water bath, let the cake cool on a cooling rack, then refrigerate overnight (if this is not possible, try to at least freeze the cooled cake for 1 hour to allow the cake to set fully).
- This will keep at least 3 days in the fridge, but it's never lasted that long for me.
