Flourless Chocolate Cake Recipe

Scribbled Underline

8 eggs, chilled 16 ounces (453.59 g) bittersweet chocolate, chopped 1 cup (227 g) unsalted butter, cut into small cube ¼ cup (59.25 ml) brewed coffee, at room temperature ¼ teaspoon salt

Ingredients

White Scribbled Underline

1 cup (227 g) unsalted butter, at room temperature cups (283 g) powdered sugar, siftedPinch (Pinch) salt – 1 tablespoon vanilla extract

Adjust oven rack to lower-middle position and preheat oven to 325 degrees F.  

Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment.  

Wrap the outside of the pan with a double layer of aluminum foil and place in a 9×13-inch pan. Put a small pot of water on to boil. 

– Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.

Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. 

Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).