THE ULTIMATE FLOURLESS CHOCOLATE CAKE
adapted from Cooks Illustrated
Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, and butter--will
yield dense, rich texture and true chocolate flavor.
Beat whole eggs into a foam, and gently fold in bittersweet or semisweet chocolate and strong
coffee or liqueur. Bake in a water bath at a low temperature, and remove the cake from the oven
when it reaches 140 degrees.
Goes well with raspberry coulis (see next page)
mixer fitted with wire
4 whip attachment at medium speed (speed 6 on a
double-click, select pan size
KitchenAid) to achieve same result, about 5 minutes.
serves 16 5. Fold 1/3 of egg foam into chocolate mixture using
Ingredients 16 Qty large rubber spatula until only a few streaks of egg
72% chocolate, coarsely chopped 16 16 oz are visible. Repeat this process 2 more times – until
unsalted butter, cut in 1/2" cubes 8
8 oz all of egg mixture has been folded into chocolate
sugar 3 3 tsp
mixture. Don’t overmix!
large eggs, cold 8 8
strong coffee or kahlua 4 4 tbsp 6. Scrape batter into prepared springform pan and
Coulis: see next page smooth surface with rubber spatula. Set roasting pan
Confectioners' sugar or cocoa powder + Fresh raspberries for on oven rack and pour enough boiling water to come
about halfway up side of springform pan. Bake until
INSTRUCTIONS cake has risen slightly, edges are just beginning to set,
1. Adjust oven rack to lower middle position and heat a thin glazed crust (like a brownie) has formed on
oven to 325 degrees. surface, and an instant read thermometer inserted
2. Grease the springform pan with butter and line halfway through center of cake registers 140 degrees,
bottom with a parchment round. Cover pan 18-20 minutes.
underneath and along sides with foil and set in a 7. Remove cake pan from water bath and set on wire
roasting pan. Bring kettle of water to boil. rack; cool to room temperature. Cover and
3. Melt chocolate, sugar and butter (adding coffee or refrigerate overnight to mellow (can be covered and
liqueur, if using) in large heat-proof bowl set over pan refrigerated for up to 4 days).
of almost simmering water, until smooth and very 8. About 30 minutes before serving, remove springform
warm (about 115 degrees on an instant-read pan sides, invert cake on sheet of waxed paper, peel
thermometer), stirring once or twice. (For the off parchment pan liner, and turn cake right side up
microwave, melt chocolate and butter together at 50 on serving platter. Decorate with fresh raspberries.
percent power until smooth and warm, 4 to 6 9. AT THE LAST MINUTE, sieve light sprinkling of
minutes, stirring once or twice.) Confectioners’ sugar or unsweetened cocoa powder
4. Meanwhile, beat eggs with hand-held mixer at high over cake to decorate, if desired.
speed until volume doubles to approximately 1 quart,
about 5 minutes. Alternately, beat in bowl of electric
TECHNIQUE: PROPPING THE MIXER
By setting the hand held mixer on a crock, pile of books, or some other prop, you can avoid having to hold the mixer
for five minutes as you are beating the eggs to a froth.
Makes about 1 cup
1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste
Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve
into a bowl, pressing on solids.
Cooks' notes: Coulis keeps 3 days, covered and chilled.
• You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh
raspberries and 1/4 cup sugar.