I got a text at work on Saturday to bring home some whipping cream. Victor said I wouldn’t be sorry.
Once again, the boy was right. I wasn’t sorry. I was thrilled. Flourless Chocolate Cake was awaiting me!
Victor found the recipe years ago from Tyler Florence and has tweaked it over the years – and every time he makes it it is better than the time before. It is truly one of my most favorite desserts. It is dense and fudgy with a wicked good chocolate flavor. It calls for a full pound of chocolate – and the better the quality, the better the cake.
Flourless Chocolate Cake
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 1/4 cup strong black coffee
- 2 cups heavy cream, cold
- Powdered sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture. Add the coffee and mix well.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 25 to 30 minutes. Let stand 10 minutes, then remove sides of pan.
Serve at room temperature dusted with powdered sugar and the whipped cream.
Make one. You won’t be sorry.