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Author Notes: I love the idea of a flourless cake and have seen a few versions - separating the eggs, beating the whites into peaks and then folding into an egg yolk mixture. I have tried that but have to admit I don’t like extra the time it takes. One day I ran across a bittersweet chocolate flourless recipe from “A Mingling of Tastes” skipping the separation of eggs…perfect! This method gives a dense cake…perfect again! I modified that recipe using dark Swiss chocolate and added some instant Espresso powder - espresso and chocolate = a great combo. I then skipped their ganache topping and opted for a rustic looking cake topped with homemade vanilla ice cream, fresh raspberry sauce and a drizzle of chocolate syrup…triple-perfect! WARNING…this cake is decadent! —lapadia
INGREDIENTS - for one 9-inch spring form
1 tablespoon instant Espresso (Medaglia D' Oro) powder
2/3 C plus 1 tablespoons sugar
2 tablespoons natural unsweetened cocoa
a pinch of sea salt
4 large eggs
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter
9 oz. dark Swiss chocolate 70% (I like Trader Joe’s)
Buttery cooking spray
- Preheat oven to 350 degrees. Line the base of a 9-inch spring form pan with parchment paper, cut to fit the pan. Prepare the parchment and the sides of the pan with butter cooking spray.
- Combine the espresso, sugar, cocoa and salt in a large bowl. Whisk the eggs and vanilla, add to the sugar mixture and stir to combine. Let sit until needed.
- In a microwavable bowl melt the butter and chocolate, 20-30 seconds at a time on medium-high power. Whisk the mixture in between cycles until completely melted, then stir with a spatula to combine completely. OR...melt this mixture using your preferred method.
- Add the chocolate-butter mixture to the sugar-egg mixture with a spatula - folding in and then stir to completely combine. Batter will be semi-thick and smooth.
- Pour into the prepared spring form and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Caution - I have never had a spring form leak while baking, but I place it on a cookie sheet anyway. The cake will be firm and pulling away from the sides of the pan.
- Cool completely in the spring form on a rack, the middle usually sinks a bit. Release the sides of the spring form.
- Slide the cake - with parchment paper onto a serving platter, note: if the cake has settled enough you could peel the parchment off the bottom.
- Slice and serve with ice cream, a fruit sauce topping of choice and a drizzle of chocolate sauce.
- * I usually make this cake the morning of, but have made it and refrigerated overnight - the parchment will peel off the bottom very easily if you refrigerate...a longer sit = a denser cake. This cake refrigerates nicely for 2-3 days.
- This recipe was entered in the contest for Your Best Recipe with Coffee