Flourless Chocolate Cake Recipe

Ingredients

• 1 package (12 ounces) semisweet chocolate chips
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• 1 cup unsalted butter, cut into pieces
• 1/4 cup water
• 1/2 teaspoon instant coffee granules
• 1/2 cup baking cocoa
• 1/3 cup sugar
• 8 eggs
• Confectioners' sugar
• Sweetened whipped cream

Directions

• Grease the bottom of a 9-in. springform pan. Line the bottom of the pan with parchment or waxed paper. Grease paper; set aside. Place morsels, butter, water and coffee granules in a heavy-duty medium saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and sugar until smooth. Remove from heat.
• Beat eggs in a large mixing bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs, one-third at a time, until thoroughly incorporated. Scrape batter into prepared pan. Bake at 325° for 35-37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)
• About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with confectioners' sugar. Serve with dollop of whipped cream. Yield: 12 servings.

Flourless Chocolate Cake published in Taste of Home Cooking School Collection Spring 2006, p61