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Flourless Chocolate Cake




Source of Recipe


Cathy Engle






Recipe Introduction


Great for those who need gluten-free recipes





List of Ingredients



• 1 12 oz semi-sweet chocolate morsels
  
• 1 cup butter cut into small pieces
  
• water (roughly 1 cup)
  
• instant coffe granules (optional...about 1 tsp)
  
• baking cocoa (approx 1 cup)
  
• 1/3 cup sugar
  
• 8 eggs
  
• confectioner's sugar
  
• sweetened whipped cream or cool whip
  






Instructions



1. Grease the bottom of a 9 in. springfrom pan. Line the bottom of the pan with parchment or waxed paper. Grease paper. Set aside. Place morsels, butter, water and coffee in a medium, heavy duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa. Remove from heat.
   
2. Beat eggs in a large mixing bowl for 5 minutes or until the volume double. Fold one-third of the beaten eggs into the chocolate mixture. Fold in remaining beaten eggs one-third at a time. Scrape batter into prepared pan. Bake at 325 degrees for 35-37 minutes or until cake has risen and edges start to get firm and shiny. The center will still move and appear unbaked.
   
3. Cool completely in pan on wire rack. Center will sink slightly. Cover cake and refrigerate for 4 hours or overnight.
   
4. About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on a sheet of parchment paper, peel off pan liner and the cake right side up on serving platter, Dust with confectioners sugar and serve with whipped cream.