This is a good weekend! Because I have finally found the flourless chocolate cake recipe I have been looking for. The one I have been searching for ever since I fell in love with the version from a local bakery months back. Added to my misery, the local bakery have stopped selling this cake at their counter. I pay my weekly visit religiously, only to turn away disappointed every time.
But the misery has finally ended, now I can make my own! And with only 3 ingredients, this is the easiest thing I have ever made! Thank you, Rose Levy Beranbaum.
Makes a 6″ round torte
227g dark chocolate couverture (70% cocoa butter)
113g unsalted butter
1) Preheat convection oven to 215C. Prepare a 6″ round baking tin with removable bottom by greasing the pan and lining the bottom with baking parchment. Wrap the outside of the pan tightly with aluminium foil.
2) Put chocolate and butter into a large bowl and melt it over a bain-marie.
3) Measure eggs into the bowl of a stand mixer. Place bowl on a pot of simmering water and whisk continuously until eggs felt slightly warm.
4) Immediately place mixing bowl into stand mixer and using the whisk attachment, whisk on high speed until eggs are pals and thick, about 3 minutes.
5) Stop the mixer and scrap down the sides of the bowl, then turn mixer to medium speed and whisk for a further 2 minutes.
6) Using a whisk, gently pour half the eggs into the chocolate mixture and mix to lighten the mixture. Fold the rest of the eggs into the chocolate mixture using a spatula until no streaks are visible.
7) Scrap mixture into the prepared tin. Place cake tin into a larger baking tin, and pour in enough hot water so it reaches about an inch high up the sides of the cake tin.
8) Bake in preheated oven for 5 minutes. Then, cover the cake tin loosely with aluminium foil and bake for a further 10 minutes.
9) Remove cake from oven and remove cake tin from the water bath. Allow to cool to room temperature. Then, cool in refrigerator for at least 3 hours until cake is very firm.