Last weekend, we celebrated Mr. Hawthorne's birthday
and all the Little Hawthornelets were home.
When it was Daughter Hawthorne's birthday last month,
she wasn't at home
(She got a !JOB!),
so I made her a belated birthday cake -
a fudgy, dense, flourless chocolate cake.
Flourless Chocolate Cake
2 sticks unsalted butter, cut into cubes
8 oz. bittersweet chocolate
8 oz. semisweet chocolate
8 large eggs, room temperature
1 tsp vanilla extract
1/2 tsp salt
3 TB ground coffee, dissolved in 1/4 cup hot water
Heat oven to 325°.
Butter a 9-inch springform pan
and line bottom with a parchment round.
Cover pan underneath and along sides with foil
and set in a roasting pan.
Combine chocolate, butter, and dissolved coffee
in a bowl set over simmering water.
Melt, stirring constantly, until smooth and creamy.
Combine eggs, sugar, vanilla, and salt
in a large bowl and beat until frothy and doubled in size.
Fold 1/3 of the egg mixture into chocolate mixture.
Repeat twice.
Pour batter into prepared springform pan.
Pour boiling water into the roasting pan
to come halfway up the sides.
Bake about 40-45 minutes,
until edges are just beginning to set.
Remove from roasting pan and cool on wire rack.
Remove foil, cover, and refrigerate overnight.
Invert cake onto a plate.
Remove parchment paper and reinvert onto serving platter.
When I'm in a hurry,
I help my cold eggs come to room temperature
by letting them sit in hot tap water.
Combine chocolates, butter, and dissolved coffee
in a bowl set over, but not touching, simmering water.
Stir until smooth and creamy.
8 eggs at room temperature.
Start a-whuppin'.
You want light, frothy eggs, doubled in bulk.
Fold in a third of the eggs into the chocolate mixture.
Fold it in.
Repeat twice.
Fold until just combined.
Pour boiling water halfway up the sides.
Bake 40-45 minutes, until edges are beginning to set.
I decorated with chocolate curls.
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