This fall my mother and I met up in Philly for a weekend of museums and food. Easily the best thing we had, which we’ve been talking about ever since, was a slice of flourless chocolate cake at Giorgio on Pine. This isn’t quite that cake, but it’s a good step closer than, say, this truffle cake (despite having a fairly similar ingredient list). It’s intensely rich and chocolatey. Giorgio’s cake is still a bit smoother/creamier textured, but if you let this one come up to room temperature, it’s close! Either way, it’s the chocolate-i-est thing I’ve ever made, and it’s fantastic!

Ingredients:

Cake:

• 1 pound bittersweet or semisweet chocolate, coarsely chopped (I used 10 ounces bittersweet, 6 of semisweet)
• 11 tablespoons unsalted butter, cut into 1/2 inch cubes
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons sugar

Ganache:

• 1 cup heavy cream
• 3/4 cup cocoa powder, sifted
• 1/4 cup granulated sugar
• 1/2 teaspoon strong brewed coffee (skipped this)
• 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a 9″ round cake pan, line the bottom with parchment, and grease the parchment as well.

In a double boiler, gently melt the chocolate and butter, stirring frequently. When only a few chunks of solid chocolate remain, remove from heat and continue stirring until the residual heat has melted the remaining bits.

Drizzle the egg yolks into the melted chocolate while whisking the chocolate to prevent the eggs from cooking, then stir in the vanilla.

In a large bowl, beat the egg whites and salt until soft peaks form. Add the sugar, and beat until firm peaks form.

Fold the egg whites into the chocolate mixture in two additions, mixing until just combined. Gently turn the mixture into the prepared cake pan.

Place the cake pan in a large baking dish/roasting pan, and fill the outer pan with water until the water comes up to half the cake pan’s height. My jelly roll pan was the only pan I had big enough to fit the cake pan, which was not ideal (trying to move something full of water with such low walls is a nightmare), but worked out alright.

Place both pans into the preheated oven and bake 30 minutes, until the top and sides are set. It’s ok if the middle is still jiggly.

Let the cake cool in the pan, then run a knife/spatula inside the edge of the pan. Flip out onto a platter/cutting board, remove the parchment if necessary, then flip onto your serving platter. Store in the refrigerator to set.

To prepare the ganache, heat the cream in a saucepan over medium heat. Stir constantly until it just begins to simmer, then remove from the heat. Stir in the remaining ingredients until smooth. Do be sure to sift the cocoa powder, as mouthfuls of unsweetened cocoa powder are a bit gross. I actually was worried that this wouldn’t be sweet enough, but once I tried it, I was into it!

Let the mixture sit until it has thickened some (at least half an hour), and then pour/spread over the cake, and refrigerate until set. It will never become a hard shell, but will stay in place and you can lightly touch it without it coming off on your hands.

Store the cake in the fridge, and let come to room temperature when serving.

Jasmin is interested in food of any type. (But no, I didn’t give her a pound of chocolate.)

Flourless Chocolate Cake

From CakeSpy.

Cake:

• 1 pound bittersweet or semisweet chocolate, coarsely chopped
• 11 tablespoons unsalted butter, cut into 1/2 inch cubes
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons sugar

Ganache:

• 1 cup heavy cream
• 3/4 cup cocoa powder, sifted
• 1/4 cup granulated sugar
• 1/2 teaspoon strong brewed coffee
• 1/2 teaspoon vanilla

Preheat oven to 325 degrees. Grease a 9″ round cake pan, line the bottom with parchment, and grease the parchment as well.

In a double boiler, gently melt the chocolate and butter, stirring frequently. When only a few chunks of solid chocolate remain, remove from heat and continue stirring until the residual heat has melted the remaining bits. Drizzle the egg yolks into the melted chocolate while whisking the chocolate to prevent the eggs from cooking, then stir in the vanilla.

In a large bowl, beat the egg whites and salt until soft peaks form. Add the sugar, and beat until firm peaks form. Fold the egg whites into the chocolate mixture in two additions, mixing until just combined. Gently turn the mixture into the prepared cake pan.

Place the cake pan in a large baking dish/roasting pan, and fill the outer pan with water until the water comes up to half the cake pan’s height. Place both pans into the preheated oven and bake 30 minutes, until the top and sides are set.

Let the cake cool in the pan, then run a knife/spatula inside the edge of the pan. Flip out onto a platter/cutting board, remove the parchment if necessary, then flip onto your serving platter. Store in the refrigerator to set.

To prepare the ganache, heat the cream in a saucepan over medium heat. Stir constantly until it just begins to simmer, then remove from the heat. Stir in the remaining ingredients until smooth. Let the mixture sit until it has thickened some, and then pour/spread over the cake, and refrigerate until set.

Store the cake in the fridge, and let come to room temperature when serving.