Recipe adapted from Dorie Greenspan’s “Baking-From My Home to Yours”; Photo Source: Wikimedia
Makes about 12 large slices
2 cups (16 oz) dark chocolate (Godiva or any other rich dark chocolate)
1 cup light brown sugar
1/2 cup regular sugar
3/4 cup hot water (hot, not boiling)
** you can use flavored brewed coffee or espresso instead of water
1 tbsp vanilla essence
2 sticks (8 oz) unsalted butter at room temperature – cubed
2 tbsp unsweetened cocoa powder
8 large eggs – at room temperature
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered/greased parchment paper or wax paper
Break the chocolate into chunks, then pulse it in a blender or food processor. Add both the sugars to it, and blend again to form chocolate grains or shavings.
Pour the hot water to the blender slowly, and blend until the chocolate becomes smooth and creamy.
Add the cubed butter pieces and the cocoa powder, and pulse to combine. Finally, add the eggs and vanilla, and process till the batter becomes smooth, liquid and creamy.
Pour the batter into the lined Cake pan. Bake at 350 degrees F in the center of the oven, for about 50-60 mins, till the cake becomes puffed up and starts cracking at the top. (A tooth-pick inserted in the center of the cake should come out clean)
Place the cake pan on a wire rack to cool. When the cake is completely cooled, you can cover it and refrigerate it until ready to serve. Remove the cake from the pan, invert it, cut into slices or wedges, and drizzle with some confectioner’s sugar, chocolate sauce or some raspberry puree!
Note: it tastes best when its slightly hot! Also, a flourless cake will not rise as high as regular cake, and may also sag or deflate after removing from the oven. But it tastes heavenly, and that’s the aim, right?!