But I will do it anyway. I will give you the recipe for the simplest Flourless Chocolate Cake. And once you take a bite, the whole world will be alright again!
This is Camille Cooper’s recipe. Camille is the sister-in-law of my good friend, Hande and I tasted this cake of hers several times when I was living in Clemson,SC. Everytime, I took a bite, I could only say “Gosh! This is SO RICH”. She heard me saying this so many times. Finally she gave me the recipe at my kitchen-themed bridal shower. When I looked at the recipe, I remember saying “Hah, this is it??…Only 4 ingredients??”
I have been married for seven years now and I had not made it until this weekend. Simple recipes with so much flavor scare me. I feel like there is a trick to it that I don’t know and I will mess it up greatly along the way. So, I avoid them, for, like seven years.
Then one day, I said “enough is ’nuff” and I woke up at 7 am to melt the chocolate, whip the eggs and bake the cake.
And here it is.Thank you again, Camille!
It is SO RICH!
Velvety, chocolatey, dense cake. It is not for everyone, especially not for people who “can’t really eat that much chocolate and butter”.
It is for the hard core addicts among us. No names needed, your secret is safe with me. You’re welcome! :)
Flourless Chocolate Cake
- 8 large eggs (cold)
- 1 lbs semi-sweet baking chocolate (coarsely chopped)
- 2 sticks of unsalted butter (cut up in 1 tablespoon sizes)
- 1/4 cup of Kahlua (you can substitute cooled strong coffee)
- Chopped hazelnuts for decoration
1. Grease the sides of an 8 inch cake pan and line with parchment paper. Wrap the sides and bottom of the cake pan with aluminum foil. Place the cake pan in a large roasting pan.Preheat the oven to 325-F.
2. In a double boiler (top sitting over a simmering water, not touching the water), combine chocolate, Kahlua and butter. Stirring occasionally, melt the chocolate.Set it aside.
3. Beat the eggs for 5 min or until the volume doubles.
4. Fold 1/3 of the eggs into chocolate mixture. Stir by folding motions until eggs are completely mixed in with chocolate mixture. Add the remaining of the eggs into the chocolate mixture in two batches. Stir/fold until eggs are completely mixed.
5. Pour cake batter in the cake pan. Smooth the top of the cake.
6. Pour boiling water into the roasting pan half way up to the cake pan.
7. Place the roasting pan in the middle oven rack carefully.
8. Bake for 25 min or until the temperature reaches 140-F in the middle of the cake (do not touch the thermometer to the cake pan. It took a bit longer in my oven but recipe card said 20-25 min).
9. Remove the cake pan from the roasting pan, cool until it comes to the room temperature.
10. Refrigerate overnight. Take out of the fridge 30 min before serving. Decorate with chopped hazelnuts.