Flourless chocolate cake (from Brown Eyed Baker)
  • 10 eggs
  • 2.5 sticks of butter
  • ¼ cup of brewed coffee
  • 20 oz bittersweet chocolate, chopped
  • The juice and zest of one large orange
  1. Spray a 10-inch Springform pan with Pam cooking spray. Preheat the oven to 325 degrees.
  2. Beat the eggs on medium speed in an electric mixer for about 5 minutes, until they have doubled in volume.
  3. Place the chocolate, butter, coffee, orange juice, and zest in a heatproof bowl and set over a pot of simmering water. Stir until the ingredients are melted and completely smooth. The temperature should read 115 degrees on a candy thermometer.
  4. Fold ⅓ of the eggs into the chocolate mixture with a rubber spatula until just combined. Then add the remaining eggs in two more additions until completely combined.
  5. Place the Springform pan inside a roasting pan and pour boiling water in the pan until it reaches halfway up the sides of the Springform pan.
  6. Bake for 22-25 minutes, until the edges are set and the middle is still slightly jiggly. The cake should read 140 on a candy thermometer.
  7. Remove cake from bath and cover in plastic wrap and refrigerate until ready to serve (can last 4 days refrigerated).
  8. Sprinkle the top with confectioners sugar before serving.
Some people prefer warm cake and some prefer it cold. Warm cake is more like the chocolate lava cake you see in restaurants. You can microwave individual slices for about 10 seconds if you prefer it warm.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2013/04/flourless-chocolate-cake-aka-a-giant-truffle.html