RICH DENSE & DECADENT and also GLUTEN FREE A showstopper of dessert 🍮
Just 4 ingredients, and one of them is a whole POUND of chocolate, I use my Favorite tasting chocolate in this recipe .You can pick your choice .
RECIPE :
Ingredients 8 large eggs
16 oz bittersweet chocolate chopped
8 oz (2 sticks) unsalted butter 🧈
2 tbsp coffee liquor ( I used Kahlua )
Hazelnut or orange liqueur is amazing too (Alternatively You can skip the liquor and use strong coffee instead)
You need: A 9-inch springform pan and a handheld mixer Or A stand mixer to make this cake INSTRUCTIONS
Heat a medium saucepan of water on the stove until just beginning to simmer. Place a large heatproof bowl over the saucepan and melt the chocolate, butter, and coffee liqueur.
Crack the eggs in a bowl or stand mixer Whip the eggs For 5 -7 minutes until double in volume. whip until the color is light, and the bubbles are very fine .
Fold 1/3 of the egg foam into the chocolate mixture with a large rubber spatula until it's mostly mixed in. Keep repeating and Folding until it is thoroughly mixed in and the batter is homogeneous.
Pour the batter into the springform pan, smoothing the top. Transfer the pan in the roasting pan to the oven ( preheated at 325 F ) and pour water around it. Bake for 18-20 Minutes.It need moist heat for baking .
Cool the cake completely and release from the pan .The springform pan allows you to easily remove the cake for serving. Just open up the side and you can serve it right on the base and slide to a cake stand ( like I did )
Serve with your choice of berries and a sprinkle of powdered sugar .
Tips: 🍓don’t overcook the cake And Refrigerating the cake overnight preferably. It allows the flavors to improve.
