FLOURLESS CHOCOLATE CAKE
Happy Valentine’s Day!
Whether you believe in the holiday of love or not, I think there’s one thing we can all agree on… chocolate! I don’t ever need an excuse to eat chocolate, but if there’s one readily available, then I’m more than happy to take advantage of it. I have had a flourless chocolate cake on my to-bake list for what seems like forever. How it has never graced my kitchen until now, I’ll never know. What I do know is that it is one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.
INGREDIENTS:
8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature
DIRECTIONS:
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9×13-inch pan. Put a small pot of water on to boil.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- For full instructions please see : www.browneyedbaker.com
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