This flourless chocolate cake is one dense, delicious piece of heaven on a plate… and easy to prepare. I use organic and gluten-free products as much as possible. Recipe was circulated in a neighborhood supper club.
16 oz. Dark chocolate
1 cup Light brown sugar
1/2 cup White cane sugar
3/4 cup very hot strong coffee
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large organic free-range happy eggs, at room temperature
1 tablespoon Vanilla extract
Suggestions for preparation: Use a food processor, parchment paper and foil
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment paper.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of a food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain. Pour the hot coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely – about 55 to 65 minutes (or 75 minutes at high altitude). Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. When the cake is completely cooled, cover, and chill it for three hours to eight hours, until serving. Release the cake from the pan.
Serving suggestions: Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.
Makes 12 – 15 slices. It is rich.