Flourless Chocolate Cake
|Semi sweet chocolate||1 Pound|
|Unsalted butter||8 Ounce, cut into pieces the size of a hazelnut (2 sticks)|
|Strong coffee||1⁄4 Cup (4 tbs)|
1. Heat oven to 325°. Grease an 8- or 9-inch springform pan, and line the bottom with waxed paper. Wrap the outside of the pan in foil to prevent leaks. Prepare a pot of boiling water.
2. Using a handheld or standing electric mixer, beat the eggs until double in volume (about 1 quart), about 5 minutes. Melt the chocolate, butter, and coffee in a double boiler or microwave until very smooth, stirring occasionally. Fold in the whipped eggs in three additions, mixing only enough as is necessary to incorporate them. Pour into prepared springform pan.
3. Place springform into a deep roasting pan, and place on the lower-middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up on the sides of the cake. Bake about 25 minutes, until the cake rises slightly, has a thin, wispy crust, and reads 140° on an instant-read thermometer inserted in the center.
4. Transfer springform to a wire rack and cool to room temperature. Refrigerate overnight. Warm sides of springform with a hot, wet towel to loosen; then pop open. Cut with a hot, wet knife, and serve dusted with confectioners' sugar and/or cocoa powder.