Flourless Chocolate Cake

By vealam

Ingredients

• 18 oz (1.1lbs / 500g) good quality bittersweet chocolate I prefer Valhrona or Callebaut but buy the best you can afford)
• 1 1/3 cups plus 1 tbsp (or 330mL) heavy cream
• 3/4 cup unsalted butter, cubed
• 1/4 cup kahlua
• 4 tablespoons instant coffee powder
• 6 whole eggs
• 1 cup of sugar

Details

Adapted from noshon.it

Preparation

Step 1

Preheat your oven to 225 degrees F.

Chop the chocolate and set aside in a large bowl.

In a saucepan, heat the butter, cream, kahlua and instant coffee until it comes to a boil. Remove from heat and pour over chocolate, letting it sit for a few minutes to allow the chocolate to start melting.

Using a whisk, mix the chocolate mixture together until completely melted, smooth, and cooled slightly

In a separate bowl, whisk together sugar, salt and eggs until the sugar is dissolved.

Pour the egg mixture into the chocolate mixture while whisking and mix to combine.

Pour into a greased and parchment lined 8 inch springform pan and bake at 225F for 2 hours or until almost set. The cake will set up more as it cools, and can be refrigerated overnight.

Slice into wedges and serve with a few berries and a dollop of lightly whipped cream or a big scoop of vanilla ice cream.