REC: Flourless Chocolate Cake with Chocolate Glaze - This one's T&T and very good...
FLOURLESS CHOCOLATE CAKE WITH CHOCOLATE GLAZE
12 oz. bittersweet chocolate, coarsely chopped (2 1/4 cups) (I used Ghirardelli)
6 oz. (3/4 cup) unsalted butter, cut into pieces; more for the pan
1/2 tsp instant espresso powder, sifted (my addition)
5 large eggs
1 cup granulated sugar
1 1/2 tsp. vanilla extract
1/8 tsp salt
2 Tbsp water
3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted; more for the pan (I used Scharffen Berger)
For the glaze:
4 oz bittersweet chocolate (3/4 cup) coarsely chopped (I used Ghirardelli)
1 1/2 oz. (3 Tbsp) unsalted butter, cut into pieces
DIRECTIONS:
Position rack in the middle of the oven and preheat oven to 300 F. Lightly butter the bottom and sides of a 9X2-inch round cake pan and line it with a round of parchment paper. Lightly butter the parchment paper, and dust bottom and sides of pan with cocoa powder. Tap out excess.
Melt 12 ounces of the chocolate with 6 ounces (3/4 cup) of the butter in the top of a double boiler over barely simmering water. Stir with a rubber spatula until smooth. Stir in espresso powder. Set aside to cool slightly.
Combine eggs, sugar, vanilla, salt, and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes. Reduce mixer speed to low and gradually add the chocolate mixture. Increase the speed to medium high and beat until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
Pour the batter into the pan, and bake until a toothpick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. (I baked about 43 minutes). Do not overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down to form an even layer. Run a knife around the edges of the pan to loosen the cake. Cover pan with a cake round lined with foil or a cake plate, and invert. Remove the parchment paper. Cool completely on a wire rack. Cover and chill until cake is very cold, at least 6 hours or overnight.
Glaze:
Line large baking sheet with foil and place wire rack on top. Remove cake from refrigerator, remove it from the cake round or plate, (optional), and place it on the wire rack.
Melt 4 ounces of chocolate with 1 1/2 oz (3 tablespoons) butter in top of double boiler over barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze evenly over the cold cake, and with an butter knife or offset spatula, spread the glaze evenly to within 1/8 -1/4-inch of the edge. Let sit a few minutes, then put cake back on the cake round or plate. Chill until glaze is set, 20 to 40 minutes.
Before serving, remove cake from refrigerator and let it sit about 20 - 30 minutes to serve moderately cold, (which I prefer), OR let it sit about 45 -60 minutes and serve at room temperature). If still on cake round, can transfer to plate. To serve, cut into small slices using a hot knife (dip knife in very hot water, dry, then slice).
Makes 12 generous servings.
Adapted from Fine Cooking Magazine - #76 - Dec 2005/Jan 2006
