Here it is! My absolute favorite dessert (other than Godiva Chocolate Cheesecake from the Cheesecake Factory). The extra bonus is that it is gluten-free (I’m sorry to say that it is not guilt-free, but for me it’s an occasional MUST HAVE).
On one of my return trips to California to visit girlfriends a few years ago, they prepared a special dinner in my honor, which was so touching. The baker in the group asked what I’d like for dessert and of course I knew immediately it had to be flourless chocolate cake. I do not have her recipe, but I found this one through the Gluten-Free Goddess (glutenfreegoddess.blogspot.com) and it is amazing. So, now you know. If you ever want to make dessert for me, this is my number one all-time favorite. I hope you love it as much as I do. Bon apetito!
FLOURLESS CHOCOLATE CAKE (from the Gluten-Free Goddess)
Ingredients:
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic cane sugar
3/4 cup very hot strong coffee (or use espresso power in very hot water)
2 sticks organic unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract (yes, a tablespoon)
Instructions:
Preheat the oven to 350 degrees. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment.
Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.
Break up the dark chocolate pieces and pour the chocolate into the bowl of the 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 water or 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 in the center of the oven, till puffed and cracked and lovely–about 55 to 65 minutes. (Note–it took an hour plus 15 minutes when I baked this 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. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours) until serving. Overnight is even better.
Serve slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with fresh berries or mint leaves.
Yield: 15 slices
