Directions: |
Directions:Adjust oven rack to middle position and heat oven to 275º (250º if using convection oven). Spray 9-inch springform pan with vegetable oil spray. Cut parchment paper the size of the bottom of the pan, place in bottom of pan and spray with vegetable oil spray.
Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 4 minutes. Let chocolate mixture cool for 5 minutes.
Whisk eggs, sugar, water, cornstarch, vanilla, espesso powder, and salt together in large bowl until thoroughly combined, about 30 seconds. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with rubber spatula or back of ladle to help batter pass through.
Gently tap pan on counter to release air bubbles; then let sit on counter for 10 minutes to allow air bubbles to rise to top. Use tines of fork to gently pop any air bubbles that have risen to surface. Bake until edges are set and center jiggles slightly when cake is shaken gently, 45-50 minutes (35 minutes if using convection oven). Start checking cake at 35 minutes (30 minutes if using convection oven) so that the cake does not over bake. Let cake cool for 5 minutes, then run a paring knife between cake and sides of pan.
Let cake cool in pan on wire rack until barely warm, about 30 minutes. Cover cake tightly with plastic wrap, poke small hole in top of plastic wrap, and refrigerate until cold and firmly set, at least 6 hours.
To unmold cake, remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter. Let cake stand at room temperature for 30 minutes. Slice with warm, dry knife. Top slices with whipped cream and serve. |
This recipe for Flourless Chocolate Cake is from