Flourless Chocolate Cake
Serves 8
Cooking Time 1 to 2 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: This decadent cake requires just a handful of ingredients (chocolate, butter, eggs,
and coffee) and can be made ahead of time, for an elegant and fuss-free finale. Removing
the cake from the slow cooker when it was just slightly underdone (when it registered
140 degrees on an instant-read thermometer) was key because the cake continues to
cook and firms up as it cools. You will need a 6-inch springform pan for this recipe.
Click here for more information on making a foil rack. You can substitute ½ teaspoon of instant
espresso powder dissolved in 2 tablespoons of boiling water for the brewed coffee,
if desired. Check the temperature of the cake after 1 hour of cooking and continue
to monitor until it registers 140 degrees. To make neat slices, dip the knife blade
into hot water and wipe it clean with a dish towel after each cut.
|
8 |
ounces bittersweet or semisweet chocolate, chopped |
|
8 |
tablespoons unsalted butter |
|
2 |
tablespoons brewed coffee |
|
4 |
large eggs |
|
|
Confectioners’ sugar |
1. Fill slow cooker with ½ inch water (about 2 cups water) and place aluminum foil rack in bottom. Grease 6-inch springform pan and line with parchment paper. Microwave chocolate in large bowl at 50 percent power for 1 to 2 minutes; stir, add butter, and continue to heat until melted, stirring once every 30 seconds. Stir in coffee and let chocolate mixture cool slightly.
2. Using electric mixer set at medium-low speed, whip eggs until foamy, about 1 minute. Increase speed to medium-high and whip eggs until very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture until few streaks remain. Repeat folding twice more with remaining whipped eggs and continue to fold batter until no streaks remain.
3. Scrape batter into prepared pan and smooth top. Set cake on prepared rack, cover, and cook until cake registers 140 degrees, 1 to 2 hours on high.
4. Transfer cake to wire rack. Run small knife around edge of cake; gently blot away condensation using paper towels. Let cool in pan to room temperature, about 1 hour. Cover with plastic wrap; refrigerate until well chilled, at least 3 hours or up to 3 days.
5. About 30 minutes before serving, run small knife around edge of cake, then remove sides of pan. Slide thin metal spatula between parchment and pan bottom to loosen, then slide cake onto serving dish. Dust with confectioners’ sugar and serve.