Ask and ye shall recieve.
I do a LOT of baking and cooking, and this chocolate cake is my absolute favorite recipe EVER. I made it on a lark the night before Thanksgiving for dinner the next day, and needless to say, it did not survive the night.
I made it again since then for a work potluck, and no one could believe that it was totally flourless! Rave reviews all around. The fluffy yet dense quality of the cake is achieved by baking it in a water bath, so it
does require a few extra steps, but it's soooo worth it.
Flourless Chocolate Mousse Cake a la Ceebs
13 ounces of the best quality chocolate you can find **
3/4 cup unsalted butter
8 eggs, seperated
scant 1/2 cup brown sugar
1/3 cup white sugar
1 tbsp vanilla extract
pinch of salt
9" round springform pan, or 9" x 9" cake pan
larger roasting pan
several cups of boiling water
aluminum foil (if using a springform pan)
** You can use any combination of milk, dark, or white chocolate in this cake. I would suggest a predominance of dark over milk or light for the utmost fudginess, but it's up to you. Lindt is my brand of preference.
Preheat the oven to 350 degrees, and begin boiling the water.
Line the outside of the springform pan with aluminum foil, twice. (If using a metal or glass cake pan, ignore this step.) This will prevent water from getting into the cake while it's being baked.
Melt the chocolate and butter together in a double boiler - or better yet the microwave - and whisk them together until they're smooth. In another bowl, beat the egg yolks and sugars until they've become the texture of mayonaisse. Stir in the vanilla and salt, then add the chocolate and butter mixture.
Whisk the egg whites, meanwhile, in another bowl until soft to moderately firm peaks form. Very VERY gently fold the egg whites into the rest of the ingredients, taking care not to lose much air (and therefore volume) from the beaten whites.
Pour the cake batter into the cake pan, leaving at least half a centimeter at the top because it will rise in the oven, and place the cake pan in a larger roasting pan. Remember your boiling water? Carefully pour the water into the roasting pan so that it surrounds the cake on all sides, coming up about halfway, and taking care not to get any hot water into the actual batter. Bake in the oven for 50-55 minutes.
There should still be plenty of water in the larger pan when you take the cake out of the oven, and it will be HOT, so again be careful when removing the cake pan from the roasting pan. If possible, let the cake sit on a cooling rack for at least 15 minutes before cutting it - the insides won't ooze out as much when you cut it, if it's cooled.
Enjoy!
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