Ingredients
8 large eggs, cold
1 pound bittersweet chocolate, coarsely chopped
1/2 pound unsalted butter, cut into 1/2 chucks
1/4 cup strong coffee
confectioners sugar for decoration
1. Adjusted oven rack to lower middle position and heat oven to 325 degree. Line bottom of 8 inch springform pan with parchment and grease pan sides. Cover pan underneath and along the sides with sheet of heavy duty foil and set in large roasting pan. Bring kettle of water to boil.
2. Beat eggs with hand held mixer at high speed until volumes doubles to approximately 1 quart, about 5 minutes.
3. Meanwhile, melt chocolate and butter (adding coffee) in large heat proof bowl set over pan almost simmering water, until smooth and very warm stirring once or twice. Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
4. Scape batter into prepared springform pam and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginnings to set, a thin glazed crust has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degree, 22 to 25 minutes. Remove cake pan from water 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 over cake for decorate.
Enjoy
Comments(9)