The Best Flourless Chocolate Cake

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa (a land that
obviously has more than its fair share of groaners) for this one:

Q: What did the bartender say after he saw a sandwich walk into his
bar.

A: "Sorry we don't serve food here."

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            TODAY'S RECIPE
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This recipe has the distinction of being the only dessert named for an
ingredient it is lacking. If you remove the flour from a typical
chocolate cake recipe, all you are left with is chocolate, eggs, and
butter. Hmm, sounds pretty good to me.

The Best Flourless Chocolate Cake

All recipes this week are adapted from "The Best Recipe" by the
editors of Cook's Illustrated Magazine. For more information about
this book, please see my original review at
http://www.worldwiderecipes.com/cookbooks.htm

8 eggs, cold
1 lb (450 g) bittersweet or semisweet chocolate,
coarsely chopped
1/2 lb (225 g) unsalted bitter cut into 1/2-inch
(1 cm) chunks
1/4 cup (60 ml) strong coffee or chocolate- or
coffee-flavored liqueur (optional)
Powdered (confectioner's) sugar or cocoa powder
for garnish (optional)

Line the bottom of an 8-inch (20 cm) springform pan with parchment and
grease the sides of the pan. Wrap the exterior of the pan with a
single sheet of aluminum foil and set it in a large roasting pan.
Bring a large kettle of water to a boil. Beat the eggs with an
electric blender on high speed until they are doubled in volume, about
5 minutes. Meanwhile, melt the chocolate, butter, and optional coffee
or liqueur in a bowl set over simmering water or in the microwave,
stirring until the mixture is smooth and very warm. Fold 1/3 of the
egg mixture into the chocolate mixture until only a few streaks of egg
are visible. Repeat with half the remaining egg mixture, and repeat
again with the remainder. Scrape the batter into the prepared
springform pan and smooth the top with a spatula. Set the roasting
pan in the oven and add enough boiling water to come halfway up the
side of the springform pan. Bake in a preheated 325F (165C) oven
until the edges are slightly set and an instant-read thermometer
inserted in the center (don't touch the bottom of the pan) reads 140F
(60C), about 20 minutes. There should be a thin, glazed crust like on
a pan of brownies, and the center should be slightly liquid - it will
set as it cools. Cool on a wire rack. This cake is better if allowed
to mellow covered in the refrigerator overnight, and can be kept
refrigerated for several days. Before serving, remove the side of the
springform pan, invert the cake on a sheet of waxed paper, peel off
the parchment from the bottom of the cake, and turn right side up onto
a cake plate. Sprinkle with powdered sugar or cocoa if desired.
Serves 12 to 16.
Received on Fri May 28 10:57:17 2004