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Fantastic Flourless Chocolate Cake




Source of Recipe


Internet


List of Ingredients




6 ounces semisweet chocolate, coarsely cut
1 1/2 sticks sweet butter
3/4 cup granulated sugar
6 eggs, separated
6 ounces unblanched almonds, finely ground (1 1/4 cups)
1/8 teaspoon salt
9-inch springform pan, fitted with parchment or wax paper, buttered and sprinkled with bread crumbs, see note



Recipe



Preheat oven to 375 degrees. Place chocolate in top of double broiler over simmering water. Stir until melted and smooth. Cool slightly.

Cream butter in electric mixer, then add sugar and beat at medium speed for 2 minutes. Add egg yolks one at a time, beating after each addition.

On low speed, add the melted chocolate and beat only to mix. Add almonds; beat to mix only. Set batter aside.

In another bowl, add egg whites and salt and with an electric mixer; beat egg whites until stiff but not dry. Take about 1/2 cup of the egg whites and fold into chocolate batter; fold in the remaining egg whites in 3 additions.

Bake 20 minutes in the bottom third of the oven, reduce oven temperature to 350 degrees and bake another 50 minutes (because we have a 9 3/4-inch springform pan, our cake baked in 35-40 minutes).

Remove from oven and cool 20 to 25 minutes on a damp towel; release side of pan; place on cooling rack until completely cooled, about 1 1/2 hours. Invert cake on cake dish or platter and spread with the icing below.

Icing
1/2 cup whipping cream
2 teaspoons dry instant coffee
8 ounces semisweet chocolate, coarsely cut

In a saucepan over medium heat, scald cream; add coffee and stir to dissolve; add chocolate, and simmer 1 minute, stirring constantly. Remove from heat and stir until chocolate is melted and smooth. Cool to room temperature, stirring occasionally. Pour over cake. Use a long, narrow knife or spatula to smooth top and spread icing down sides of cake. Allow icing to set.

Refrigerate until ready to serve; set cake out for about 10 to 15 minutes for icing to soften.

Note: In place of the bread crumbs we used 2 tablespoons of ground almonds that we had left over.