8/12/2019 Flourless Chocolate Cake Recipe

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THE ULTIMATE FLOURLESS CHOCOLATE CAKEadapted from Cooks Illustrated

Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, and butter--will

yield dense, rich texture and true chocolate flavor.

Beat whole eggs into a foam, and gently fold in bittersweet or semisweet chocolate and strong

coffee or liqueur. Bake in a water bath at a low temperature, and remove the cake from the oven

when it reaches 140 degrees.

Goes well with raspberry coulis (see next page)

INGREDIENTS

INSTRUCTIONS

1.  Adjust oven rack to lower middle position and heat

oven to 325 degrees.

2. 

Grease the springform pan with butter and linebottom with a parchment round. Cover pan

underneath and along sides with foil and set in a

roasting pan. Bring kettle of water to boil.

3.  Melt chocolate, sugar and butter (adding coffee or

liqueur, if using) in large heat-proof bowl set over pan

of almost simmering water, until smooth and very

warm (about 115 degrees on an instant-read

thermometer), stirring once or twice. (For the

microwave, melt chocolate and butter together at 50

percent power until smooth and warm, 4 to 6minutes, stirring once or twice.)

4.  Meanwhile, beat eggs with hand-held mixer at high

speed until volume doubles to approximately 1 quart,

about 5 minutes. Alternately, beat in bowl of electric

mixer fitted with wire

whip attachment at medium speed (speed 6 on a

KitchenAid) to achieve same result, about 5 minutes.

5. Fold 1/3 of egg foam into chocolate mixture using

large rubber spatula until only a few streaks of egg

are visible. Repeat this process 2 more times – until

all of egg mixture has been folded into chocolate

mixture. Don’t overmix! 

6. Scrape batter into prepared springform pan and

smooth surface with rubber spatula. Set roasting pan

on oven rack and pour enough boiling water to come

about halfway up side of springform pan. Bake until

cake has risen slightly, edges are just beginning to set,

a thin glazed crust (like a brownie) has formed on

surface, and an instant read thermometer inserted

halfway through center of cake registers 140 degrees,18-20 minutes.

7.  Remove cake pan from water bath and set on wire

rack; cool to room temperature. Cover and

refrigerate overnight to mellow (can be covered and

refrigerated for up to 4 days).

8.  About 30 minutes before serving, remove springform

pan sides, invert cake on sheet of waxed paper, peel

off parchment pan liner, and turn cake right side up

on serving platter. Decorate with fresh raspberries.

9.  AT THE LAST MINUTE, sieve light sprinkling ofConfectioners’ sugar or unsweetened cocoa powder

over cake to decorate, if desired.

TECHNIQUE: PROPPING THE MIXER

By setting the hand held mixer on a crock, pile of books, or some other prop, you can avoid having to hold the mixer

for five minutes as you are beating the eggs to a froth.

4   9 in.

springform 

serves   16

Ingredients  16

72% chocolate, coarsely chopped 16 16 oz  

unsalted butter, cut in 1/2" cubes 8 8 oz 

sugar  3 3 tsp

large eggs, cold 8

strong coffee or kahlua 4 4 tbspCoulis: see next page

Qty 

8

Confectioners' sugar or cocoa powder + Fresh raspberries for

decoration

double-click, select pan size

8/12/2019 Flourless Chocolate Cake Recipe

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Raspberry Coulis

Makes about 1 cup

ingredients

1 (10-oz) package frozen raspberries in syrup

2 tablespoons sugar

1 teaspoon fresh lemon juice, or to taste

preparationPurée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve

into a bowl, pressing on solids.

Cooks' notes: Coulis keeps 3 days, covered and chilled.

• You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh

raspberries and 1/4 cup sugar.