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Flourless Chocolate Cake from the CIA |
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Flourless Chocolate Cake
from the CIA
Serves 12
8 large eggs
1 pound semisweet chocolate
8 ounces unsalted butter, chopped
¼ cup strong coffee (optional)
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Heat oven to 350°F.
Grease an 8 or 9 inch springform pan, and line the
bottom with parchment paper.
Wrap the outside of the pan with foil to prevent
leaks. Prepare a pot of boiling water.
Whip the eggs until double in volume (about 1
quart), about 5 minutes.
Melt the chocolate, butter, and coffee in a double
boiler or microwave until very smooth,
stirring occasionally. Fold in the whipped eggs in
three additions, mixing only as necessary
to incorporate them. Pour into prepared pan.
Place into a deep roasting pan, and position on the
lower-middle rack of the oven.
Pour enough boiling water into the roasting pan to
come about halfway up on the
sides of the cake pan. Bake about 35 minutes, until
the cake rises slightly, has a
thin wispy, crust, and reads 140°F on an
instant-read thermometer inserted in the center.
Cool, in the pan, on a wire rack.
Refrigerate overnight.
Warm sides of pan with a hot, wet towel to loosen,
then pop open.
Slice with a hot, wet knife.
Fruit Coulis:
The simplest sauces for desserts are purees of
fresh fruit.
Put a cup of fruit such as mango, or raspberries,
in a blender.
Blend until the fruit is a smooth sauce
consistency, adding a
few drops of water, if needed, to get the puree
started.
Strain through a fine sieve.
CIA Secret:
Some fruits, such as kiwi, keep their color
better if they are
simply forced through the mesh of a strainer
without blending.! |
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