Thursday, June 17, 2010

Flourless Chocolate Cake

12 ounces semisweet chocolate
4 ounces unsweetened chocolate
4 sticks unsalted butter
1 cup brown sugar, packed
1 cup coffee, strong
8 large eggs, beaten

Place roasting pan on bottom shelf with 4 cups water in it. Position another shelf above this for the cake

Place all items, 1-5 in a large pot and melt over med heat

Beat eggs in separate bowl

Take pot off heat and whisk in eggs, whisking until thick and smooth

Pour batter into a 9 or 10 inch springform pan with the bottom lined with parchment paper

Bake for 1 hour and then cool at room temperature

Place in refrigerator after this, still in pan and let sit 24 hours

Release pan, cutting around edge with a knife if needed

Invert cake and peel off parchment and serve

NOTE: Top with Raspberry Puree if wanted.


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