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Chocolate Cake Flourless Recipe

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This recipe for Chocolate Cake Flourless is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz bitersweet chocolate broken into 1 inch pieces
16 tbsps unsalted butter
6 large eggs
1 cup sugar
1/2 cup water
1 tbs cornstarch
1 tbs vanilla extract
1 tsp instant expresso powder
1/2 tsp salt
Directions:
Directions:
Adjust oven rack to middle position and heat to 275º F. Spray 9 inch spring form pan with vegetable oil spray. Microwave chocolate and butter in bowl at 50 per cent power, stirring occasionally, until melted, about 4 minutes. Whisk eggs, sugar, water, cornstarch, vanilla, espresso powder, and salt 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 back of ladle to help batter pass through. Gently tap pan on counter to release air bubbles: 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 centre jiggles slightly when cake is shaken gently, 45 to 50 minutes. Let cake cook in pan on wire rack for 5 minute. Cover and refrigerate until cold and firmly set, at least 6 hours or up to 2 days. Remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto platter. Let cake stand at room temperature for 30 minutes before serving.

 

 

 

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