Flourless Chocolate Cake {recipe}

This past weekend I made a deliciously rich flourless chocolate cake. It turned out quite well so I thought I would share the recipe with you.

Flourless Choclate Cake with Chocolate Icing {adapted from Bon Appetit}

CAKE

• 12 ounces semisweet chocolate, coarsely chopped
• 4 ounces unsweetened chocolate, chopped
• 1 pound (4 sticks) unsalted butter, diced
• 1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
• 1 cup (packed) golden brown sugar
• 8 large eggs, beaten to blend

ICING

1 cup powdered sugar

5 ounces semisweet chocolate, coarsely chopped

3 tablespoons milk

1/4 cup butter

1/4 teaspoon almond extract

FOR CAKE:

Preheat oven to 350 °F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate in large bowl. Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate; whisk until smooth. Cool slightly. Whisk in eggs.

Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water. Chill cake overnight.

Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan; peel off parchment.

FOR ICING:

Melt chocolate in a double boiler; add milk, butter, powdered sugar and almond extract. Stir well. Pour on top of cake and garnish with raspberries if desired. 

Enjoy!


I'm linking up to Schue Love's Christmas Cheer Link Party. Check out all the fabulous Christmas recipes here.