Flourless Chocolate Cake

This is a simple recipe with simple ingredients, yet it tastes incredibly decadent. Perhaps that's because you're eating chocolate, eggs, butter and little else. You could even pretend it's healthy because there's no added sugar. It's not. (It's not healthy. There is also no added sugar.)

This came across my radar from Brown Eyed Baker. I've always enjoyed her recipes and found this to be a solid win. Mine required additional baking time to set, but it was absolutely worth it. The perfect treat for Mother's Day!

Flourless Chocolate Cake
8 eggs, cold
16 oz. bittersweet chocolate (chopped)
1 cup unsalted butter (cut into small cubes)
1/4 cup brewed coffee at room temperature (or water)
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. chocolate extract (helpful if you have no coffee)

Preheat oven to 325°F. Grease an 8-inch springform pan, line with parchment & grease the parchment. Wrap the outside of the pan in a double layer of aluminum foil, and place in a 9 x 13 pan (or other larger dish to use for a water bath). Put a small pot of water on to boil for a water bath.

Using a stand mixer with a whisk, beat eggs on medium until doubled in volume, about 5 minutes. Meanwhile, melt chocolate and butter together with coffee using a double boiler. (I cheated and melted the chocolate and butter on medium heat in the microwave and stirred in the water.) Remove from heat, and stir in chocolate and extracts.

Using a large spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

Transfer the batter to the prepared pan and smooth out the top. Pour enough boiling water to come halfway up the springform pan. Bake until the cake has risen slightly, the edges are beginning to set and a thin glaze (like a brownie crust) has formed, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

Remove the cake from the water bath, remove foil, and set on a wire rack to cool completely. Once cool, cover with plastic wrap, and chill at least 6 hours or overnight before serving. (The cake keeps well refrigerated for up to 4 days.)

About 30 minutes before serving, run a thin knife between the cake and pan, and remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar if desired and serve with fresh whipped cream. Serves 12 to 16.