Flourless chocolate cake is so very decedent; especially on Valentine's Day. Because chocolate is an aphrodisiac, what better week to share this delicious and nutritious recipe (okay, I did lie about the nutritious part). I only hope after experiencing this dessert, you will not take up smoking cigarettes...yes, it is that good.
1 pound semisweet chocolate, coarsely chopped (I like Ghirardelli)
½ pound (2 sticks) unsalted butter cut into ½ inch cubes plus ½ tablespoon
¼ cup Kahlua or other favorite liqueur
8 large eggs
¼ cup sugar
1 teaspoon vanilla
½ teaspoon salt
Confectioner’s sugar or cocoa powder for garnish
Fresh raspberries for garnish
Preheat oven to 325° F.
Using the ½ tablespoon butter, grease a 9-inch springform pan and line the bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan.
Bring a medium saucepan of water to boil. Combine chocolate, butter, and Kahlua in a double boiler or set a metal bowl above barely simmering water. Melt the mixture, stirring constantly, until smooth and creamy--approximately 5 minutes. Set aside.
Combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume—about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this 2 times until all of the egg mixture has been folded into chocolate mixture.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set—about 40 to 45 minutes. Remove cake from pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large place and peel away parchment paper from bottom. Re-invert cake on another large plate or serving platter and garnish with confectioners sugar or cocoa powder immediately before serving.
For special occasions, I cover the cake with a dark chocolate ganache and serve it with a vanilla bean creme anglaise and raspberry sauce. I place a slice of cake on a plate and circle it with some creme anglaise and the raspberry sauce. So, so good.