Mocha Truffle Cake (flourless)

By á-47

Ingredients

• 12 oz. semisweet chocolate, chopped
• 1 1/2 cups sugar
• Tbsp. instant espresso powder
• 12 Tbsp. (1 1/2 sticks) butter, at room temperature
• 6 eggs
• 1 tea. vanilla
• 1 Tbsp. confectioners' sugar

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9" springform pan and line bottom with parchment. Butter parchment.

Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.

Pour batter into springform and swirl to evenly spread batter. Bake until set in center, 55-60 minutes (cake will appear dry on top and slightly cracked around the edges).

Let cool in pan on a wire rack for 20 minutes; cake may sink in center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.

Place cake on a serving plate and let stand at room temperature for 15-30 minutes. Just before serving, sift confectioners' sugar over cake. Serve with whipped cream, if desired.