Amazing Flourless Chocolate Cake
16 ounces semisweet chocolate, chopped (divided)
7 1/2 ounces butter, cut into pieces (divided)
5 large eggs
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 tablespoons water
1/4 cup unsweetened cocoa powder
Position a rack in the middle of the oven and heat to 300 degrees. Lightly butter the bottom of a 9 by 2-inch round cake pan and line it with a piece of parchment paper cut to fit. Lightly butter the parchment paper and dust it with a little cocoa powder, tap out and discard excess.
Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter over low heat while stirring with a rubber spatula until smooth. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, combine eggs, sugar, vanilla, salt and water. Beat on medium high until the mixture is very foamy, pale in color and doubled in volume, about 2 minutes. Reduce speed to low and gradually pour in the chocolate, then increase the speed to medium high and continue beating for 30 seconds.
Add the cocoa powder and mix on low to medium low just until blended, another 30 seconds. Pour the
batter into the prepared pan and bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook; torte will look soft and not set.
Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a small, thin knife around the edges of the pan to loosen the cake. Cover with a cake plate and invert. Cover and refrigerate at least 6 hours or overnight.
Melt remaining 4 ounces of chocolate with remaining 1 1/2 ounces (3 tablespoons) butter over low heat, stirring until smooth. Spread the glaze evenly over the cold torte to within 1/4 inch of the edge. Refrigerate until glaze is set, 30 to 40 minutes. To serve, remove torte from refrigerator for 30 minutes. Cut into 12 servings, using a hot knife (dip knife in very hot water and dry).
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