Clinton Street Baking Company's Flourless Chocolate Cake
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Recipe Courtesy Clinton Street Baking Company
skill level
Easy
time
30-60min
servings
Over 8
cost
$
Contributed by : Good Morning America/Clinton Street Baking Company
This cake is rich, dense, and a true chocolate lover's dream. The secret is the freshly brewed coffee, which makes it really intense, moist, and, well, caffeinated.
things you'll need.
ingredients
- 1 tablespoon unsalted butter at room temperature¼ cup plus 1 cup sugar1¼ cups strong
- freshly brewed or cold coffee3¾ cups semisweet chocolate chunks (52–62% cacao)7 large eggs1¾ cups heavy cream
- chilled½ cup unsweetened cocoa powder
- sifted (we recommend Valrhona or Ghirardelli)Raspberry Caramel Sauce (optional)Real Whipped Cream (optional)
kitchenware
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Cake Server
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Hand Mixer
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Measuring Cup (set)
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Measuring Spoons
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Mixing Bowl
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Whisk
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Casserole
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Tin Foil
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step 1instructions Preheat the oven to 325°F.
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step 2ingredients 1 tablespoon unsalted butter at room temperatureinstructions Lightly grease a 10-inch springform cake pan.
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step 3ingredients 1 cup sugarinstructions Add cup of the sugar to the pan.
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step 4instructions Shake the sugar along the buttered sides and bottom so that the pan is coated.
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step 5instructions Tap the pan with your fingers to release any excess sugar and discard.
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step 6ingredients 1 1/4 cups strong, freshly brewed or cold coffee
3 3/4 cups semisweet chocolate chunks (52–62% cacao)instructions If the coffee is hot, pour it over the chocolate chunks in a bowl and whisk quickly to melt the chocolate. -
step 7instructions If the coffee is not hot, place the chunks and coffee together in a microwave-safe container and heat together for 1 to 2 minutes on high, until the chocolate is melted.
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step 8instructions Bring a pot of water to a simmer.
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step 9ingredients 1 cup sugar
7 large eggsinstructions In a metal or glass bowl, whisk together the eggs with the remaining cup sugar. -
step 10instructions Place the bowl over the simmering water and whisk continuously until the eggs become light and fluffy.
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step 11ingredients 1 3/4 cups heavy cream, chilledinstructions In a separate bowl, whip the cream to medium peaks either by hand or with a handheld mixer.
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step 12instructions Add the coffee-and-chocolate mixture to the eggs in two stages, folding between each stage.
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step 13ingredients 1/2 cup unsweetened cocoa powder, sifted (we recommend Valrhona or Ghirardelli)instructions Gently fold in the cocoa powder and then the whipped cream, using the same method.
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step 14instructions Pour the batter into the prepared pan.
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step 15instructions Wrap the bottom of the springform in heavy-duty foil.
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step 16instructions Place the pan in a shallow baking dish and fill the dish with hot tap water until the water comes up 1 to 2 inches along the sides of the pan.
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step 17instructions Bake for 1 hour and 20 minutes.
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step 18instructions Turn off the oven, prop open the oven door, and allow the cake to cool in the oven for 30 minutes.
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step 19instructions Remove the cake from the oven and cool for 2 hours in the fridge or at room temperature.
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step 20instructions To serve, remove the outer ring of the pan.
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step 21instructions Cut the cake into clean slices using a knife dipped in warm water and wiped in between slices.
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step 22ingredients Raspberry Caramel Sauce (optional) Real Whipped Cream (optional)instructions Serve with Raspberry Caramel Sauce and Real Whipped Cream.
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