Calories: 301 kcal
- 8 eggs , cold
- 1 pound semi-sweet chocolate , chopped coarse (use high quality chocolate)
- 16 Tbls butter , cut into 16 pieces
Preheat oven to 325 degrees. Have a rack set in the lower-middle position. Grease an 8-inch spring form pan. Wrap the outside with 2 layers of foil. Set in a large roasting pan. Bring a pot of water to boil.
Beat the eggs in an electric mixer on high speed until they double in volume (about 5 minutes). Meanwhile melt the chocolate and butter together. Use a double boiler or microwave. Once melted and smooth use a spatula to fold in 1/3 of the egg foam. When only a few streaks of egg remain fold in 1/2 of the remaining foam. Then the last of the foam until it is completely blended.
Pour into spring form pan. Set the roasting pan on the oven rack, and pour enough boiling water to come about halfway up the sides of the pan. Bake 22 to 25 minutes, or until cake has risen slightly and the edges are just beginning to set, a thin glazed crust with form on the surface (and instant read thermometer will read 140 degrees). Remove pan from water bath and set on a wire rack to cool completely. Cover and refrigerate overnight.
To serve slice and dust with powdered sugar or top with whipped cream.
Recipe from Cooks Illustrated
Flourless Chocolate Cake
Amount Per Serving
Calories 301Calories from Fat 216
% Daily Value*
Total Fat 24g37%
Saturated Fat 14g70%
Total Carbohydrates 15g5%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.