ULTIMATE FLOURLESS CHOCOLATE CAKE
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment paper and grease pan sides. Cover pan underneath and along sides with heavy duty aluminum foil. Set pan in a large roasting pan. Bring kettle of water to a boil. 2. Melt chocolate and butter (adding coffee or liqueur if using) in a large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant read thermometer) , stirring once or twice. Don't use microwave...it burns the chocolate. 3. Meanwhile, in a large bowl, beat eggs with a handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve the same result, about 5 minutes. 4. Fold 1/3 of egg into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of remaining eggs, then last of remaining egg foam, until mixture is totally homogenous. 5. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer, inserted halway through center of cake, registers 140 degrees, 22 to 25 minutes. 6. Remove cake from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days). 7. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of confectioners' sugar or unsweetened cocoa over cake to decorate, if desired.
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