Valentine’s Day this year, my husband gave me a sweet letter and made BBQ pork rips for dinner. So I had to impress him with a dessert and I chose to make a Flourless Chocolate Cake because he loves chocolate. It was my first try making this cake. I trusted America’s Test Kitchen because I have never been disappointed with their recipes. I was right, it turned out great and chocolaty. The fresh raspberry and raspberry coulis go really well with the cake. I really enjoyed it and it’s very easy to make. I made a Chocolate Glaze to pour on top of it to make it look more elegant! (And I’ve never known my husband to turn down extra chocolate!)
8 large eggs, chilled
1 pound bittersweet or semisweet chocolate, chopped coarse
16 tablespoons unsalted butter, cut into 1/2-inch pieces
1/4 cup strong brewed coffee, room temperature
Confectioners’ sugar (optional)
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 8-inch springform pan (or 9-inch), line with parchment paper, then grease sides. Wrap outside of pan with two 18-inch-square pieces of aluminum foil and set in roasting pan. Bring kettle of water to boil.
2. Using stand mixer fitted with whisk, whip eggs on high speed until double in volume, about 5 minutes.
3. Meanwhile, melt chocolate, butter, and coffee in large heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl and stirring once or twice until smooth and very warm (mixture should register about 115 degrees). Using large rubber spatula, fold one-third of egg foam into chocolate mixture until few streaks of egg are visible. Fold remaining foam in 2 additions until mixture is totally homogeneous.
4. Transfer batter to prepared springform pan and smooth top with rubber spatula. Set roasting pan on oven rack and pour enough boiling water into roasting pan to come about halfway up sides of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like brownie crust) has formed on surface, and cake register 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; let cool completely. Cover and refrigerate overnight. (Cooled cake can be wrapped tightly in plastic wrap, then in foil, and refrigerated for up to 4 days or frozen for up to 1 month. If frozen, let cake thaw in refrigerator for 24 hours before proceeding with step 5.)
5. About 30 minutes before serving. Run thin knife around pan to loosen cake; remove sides of pan. Invert cake onto sheet of waxed paper, discarding parchment, the turn cake right side up into platter. Dust with sugar, if using. And serve.
12 ounces (2 3/4 cups) fresh or thawed frozen raspberries
5-7 tablespoons sugar
1/4 cup water, plus extra as needed
1/8 teaspoon salt
2 teaspoon lemon juice
1. Bring raspberries, 5 tablespoons sugar, water, and salt to bare simmer in medium saucepan over medium heat, stirring occasionally; cook until sugar is dissolved and raspberries are heat through, about 1 minute.
2. Process mixture in blender until smooth, about 20 seconds. Stain through fine-mesh strainer into small bowl, pressing on solids to extract as much purée as possible. Stir in lemon juice; add remaining 2 tablespoons sugar as needed. Cover and refrigerate until well chilled, at least 1 hour. Stir to recombine before serving. (If too thick after chilling, adjust consistency with extra 1 to 2 teaspoons water as needed. Coulis can be refrigerated for up to 4 days.)
Recipe from America’s Test Kitchen