A Bet is a Bet, Barbara Todaro deserve this!

New England Patroits won over my Denver Broncos and I bet with Barbara Todaro on Sunday night game.  I was hoping for her Lobster roll recipe (since I love lobster) and she wanted me to make a flourless cake.  I will be making it next week for friends.  This recipe came from a friend in Alaska back in 1999 and it is so good!

Flourless Chocolate Cake

Ingredients

8 large eggs, cold

1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped

1/2 pound unsalted butter, cut into 1/2 inch chunks

1/4 cup strong coffee or liqueur (optional)

confectioners sugar or cocoa powder for decoration

Instructions

Even though the cake may not look done, pull it from the oven when an instant read thermometer registers 140 degrees.  (Make sure not to let tip of thermometer hit the bottom of the pan.)  It will continue to firm up as it cools.  If you use a 9 inch springform pan instead of the preferred 8 inch, reduce the baking time to 18 to 20 minutes.

1.  Adjust oven rack to lower middle and heat oven to 325 degree.  Line bottom of springform pan with parchment and grease sides of pan.  Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan.  Bring kettle of water to boil.

2.  Beat eggs with mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes.  Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

3.  Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 on an instant read thermometer), stirring once or twice.  Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of eggs are visible.  fold in half of remaining foam, then the last of remaining foam, until mixture is totally homogeneous.

4.   Scrape batter into prepared springform pan and smooth with rubber spatula.  Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springfoam pan.  Bake until cake has risen slightly, edges are just beginning to set.  a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through the center of the cake registers 140 degree, 22 to 25 minutes.  Remove cake pan from water bath and set on wire rack; cool to room temperature.  Cover and refrigerate overnight to mellow.

5.  About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter,  Sieve light sprinkling of Confectioners sugar or unsweetened cocoa powder over cake to decorate.

 

 

 

 

 

 

 

 

 

Will Hamm, Hamm Homes LLC.
Aurora, Colorado
HammHomes@ymail.com
Call me at: 303-358-1147

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