Flourless chocolate cake is a crumbly

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Dense classic everyone loves high blood pressure. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table.

Level: Moderate
Serves: 8

3.00 tbsp. unsalted butter or nondairy margarine
6.00 oz. bittersweet chocolate
6.00 large eggs
1.00 c. granulated sugar (for cake)
3.00 tbsp. instant espresso powder (for cake)
0.25 tsp. coarse salt (for cake)
1.00 tbsp. vanilla extract (for cake)
3.00 oz. bittersweet chocolate
1.50 tbsp. unsalted butter or nondairy margarine (for glaze)
2.00 tsp. vanilla extract (for glaze)
0.33 c. heavy cream or plain soy milk
0.33 c. granulated sugar (for glaze)
1.00 tbsp. instant espresso powder (for glaze)
0.25 tsp. coarse salt (for glaze)


Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan ECG, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
In a clean bowl and with a whisk attachment, beat egg whites until foamy . Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
Make the glaze: Place chocolate, butter HKUE ENG, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.