Flourless Chocolate Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 lb bittersweet chocolate, cut into chunks
• 1 cup butter
• 8 whole eggs

Recipe

• 1 in a kitchenaid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. the eggs should look like a thin "soup", not a meringue.
• 2 in a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
• 3 in a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. this is called a double boiler. melt the chocolate and butter together until completely melted. this should take about 5 minutes or so. you could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
• 4 remove the bowl from the pot and allow to sit for about one to two minutes.
• 5 add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
• 6 using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
• 7 wrap the pan in aluminum foil. in a large baking pan, add hot water to the pan, about halfway full. lay the springform pan into the hot water. this is called a "water bath".
• 8 bake 325 degrees for 20-23 minutes. it will kind of shake and resemble more of a custard.
• 9 if you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
• 10 using a kitchen towel, remove the springform pan from the water bath and lay on a cooling rack for at least two hours. once the cake has come to room temp., chill in the fridge for at least 4 hours.
• 11 this is will be a very rich, decadent cake, so you only need to slice very small slices to serve. hope you enjoy!