Bent Creek Winery

Bent Creek Winery Flourless Chocolate Cake


INGREDIENTS
8 large eggs, cold
1 lb. Ghirardelli Bittersweet Chocolate Chips (60% cocoa)
16 tablespoons ( 2 sticks) unsalted butter, cut into 16 tablespoon size pieces
1/4 cup strong coffee (optional)

INSTRUCTIONS
Adjust oven rack to lower third of oven.
Preheat oven to 325 degrees.
Prepare an 8 inch round cake pan by:
Cutting a wax paper or parchment paper circle to line the bottom
Greasing the sides of the cake pan
(We use two 8 1/2 inch disposable aluminum pans together for strength.)
Melt the chocolate chips for 2 minutes at 50% power in the microwave.
Add the butter and coffee to the chocolate. Stir.
Continue to heat chocolate /butter/coffee mixture at 50% power in the microwave .
Stir chocolate mixture every minute until the chocolate and butter are melted and are smooth. (2 to 3 minutes)
Put chocolate mixture aside.
As the chocolate melts, beat 8 eggs at full speed until they become frothy and double in volume. (about 2 cups goes to 4 cups, about 5 minutes)
Fold a third of the egg mixture (using a rubber spatula) into the chocolate, and continue to fold in until only a few streaks of egg are visible.
Repeat this process for the second third of eggs, and then the remainder of the eggs.
Scrape the batter into the prepared 8 inch cake pan and smooth the surface with the spatula.
Place the cake pan in a larger roasting pan and pour boiling water into the larger pan
until water comes about half way up the sides of the cake pan.
Bake until the cake has risen slightly, the edges are beginning to set, and a thin glazed crust has formed on the surface. An instant-read thermometer would read about 140 degrees when placed in the center of the cake, not touching the bottom. (22 to 25 minutes).
Remove cake pan and place on wire rack to cool to room temperature.
Cover and refrigerate over night to mellow. (The cake can remain 4 days in the refrigerator)
30 minutes before serving run a knife around the side of the cake and turn cake upside down on a serving platter. Remove the wax paper.
Sieve a light sprinkling of confectioners sugar over the top to decorate.
To serve, use a sharp, thin bladed knife, dipping the knife in hot water and wiping the blade before each cut.