adapted from Best Recipes Cookbook
Makes 1 nine-inch round
Prep time: 15-20 minutes
Cook time: 15-25 minutes
Cool time: a day if you're good, otherwise, a couple hours
(eggs: .80, chocolate: 2.50 if using not the highest quality in the universe, butter: 1.25)
8 large eggs, cold
1 pound bittersweet (or semi-sweet) chocolate, chopped
1 C (2 sticks or 16 Tbsp) unsalted butter, cut into 16 pieces
1 tsp vanilla extract or 1/2 tsp almond extract, optional
Note: You see how this could easily be "single-servinged." Use 1 egg, 2 oz. chocolate, and 2 Tbsp butter. Bake in a small ramekin.
Put rack in the lower-middle portion of oven and heat to 325. Line the bottom of an 8 or 9 inch spring-form pan with parchment paper and grease the sides of the pan.
Now set this on a cookie sheet or in a large roasting pan. (That's because you're going to bake it in a water bath, although if you forget this part, as I have several times, it will still be mighty tasty.) Get a pot of water simmering while you prepare the cake.
Beat eggs until they double in volume. They're also going to look lighter when you done. It's nice if you have a stand mixer for this, but a hand mixer will do too.
Melt the chocolate and butter. Do this in 20-30 second intervals in the microwave, mixing in between. Do this until it's all melted and well-mixed. Add vanilla/almond extract if using.
Fold 1/3 of the beaten egg mixture into the chocolate mixture. Note: To "fold" does not mean to "mix the crap out of." It means to kindly, gently stir it, as though you are softly flipping a pillow over, and over, and over again. Do this until it's all mixed in.
Then add another third of the chocolate. And fold. And add the rest and fold.
Pour it into your prepared pan. Put your prepared pan in your other pan and put them in the oven.
Then, if you remember, pour your simmering water into the pan holding your pan, so that the water goes about halfway up the side of your pan (or as far as you can manage without spilling boiling water all over yourself or sloshing it in your cake batter or whatever).
Bake about 15-25 minutes (I give a long range because if using a 9-inch pan, you'll need less time). The sides will be set, but the middle will jiggle and you'll think it won't set, but if it reads 140 degrees on an instant read thermometer, then it's good. Take it out (without sloshing hot hot water from the water bath all over yourself). It will set; I promise.
If you're patient, cover and refrigerate for a day. This makes it even more silky smooth. But then you might really be tempted to eat it for breakfast, so maybe you should just eat it now. It's still really good.
If desired, serve with whipped cream and fresh berries.
My Favorite Flourless Chocolate Cake (aka Weak Charactered Flourless Chocolate Cake)
adapted from allrecipes
Prep, cook, and cool times same as recipe above
(chocolate: 1.00, unsweetened choc: .75, butter: 1.00, sugar: .10, eggs: .40)
6 oz semi-sweet or bittersweet chocolate chips (1 C)
2 (1 oz) squares unsweetened chocolate, chopped well
3/4 C butter (1 1/2 sticks), melted
3/4 C sugar
1/4 C water
Preheat oven to 350- degrees. Grease an 8 or 9 inch springform pan and line with parchment paper.
Combine chocolate chips, unsweetened chocolate, and melted butter.
Heat water and 1/2 C pluse 2 T sugar in a saucepan until boiling. Pour over chocolate/butter mixture. Stir until smooth.
Beat eggs with remaining 2 Tbsp sugar until thick and pale (just like pictures in recipe above).
Fold into chocolate mixture.
Place this in a water bath (as instructed in recipe above).
Bake for 15-20 minutes (maybe a little more if using an 8-inch pan). Remove when sides set and center jiggly and it reads 140 on an instant read thermometer.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com