Congratulations Jeanne Takenaka, Winner of the Seekerville:
"NOMINATE YOUR CAKE CONTEST!"
"Flourless Chocolate Cake"
Ruthy here.... Now you and I know this cannot be a cake, right? I mean, no way, no how, it's got no flour....
None.
NOT A SMIDGE!!!!
But Jeanne insists it's a cake. And her nomination was chosen by a team of random auditors, then sealed in an envelope provided by Price Waterhouse Coopers.
(None of that is true. My kid works for PWC and he says THEY NEVER SAW ANYTHING ABOUT A CAKE CONTEST AND ACCUSED HIS SWEET MOTHER OF STRETCHING THE TRUTH....
Huh. As if! :)
And here's the young finance wizard in question... He's the tall one. These three look alike, and Luke was in town for Grandpa's funeral.... a happy time of remembering with just a few tissues needed.
And here's the young finance wizard in question... He's the tall one. These three look alike, and Luke was in town for Grandpa's funeral.... a happy time of remembering with just a few tissues needed.
So let's start with ingredients. Right now this... this... THING is baking in my oven and it smells HEAVENLY.
I do not lie.
*Author's note: I do stretch the truth to meet my own ends from time to time. I'm Celtic. This is allowed. (end note)
10 oz. bittersweet or semi-sweet chocolate, chopped
6 oz. bittersweet or semi-sweet chocolate, chopped (for glaze)
10 Tablespoons (10 oz.) unsalted butter
6 Extra Large eggs, separated (Not divorced because they will get back together soon. I promise.)
2/3 Cup Sugar
1/2 cup whipping cream (for glaze)
1/4 cup sweetened, flaked coconut, toasted (toasting directions on package)
Preheat oven to 350 degrees. Butter and flour 10" cake pan. (or spring form pan)
Line pan with parchment paper. (Did you notice how cool I was that I had parchment paper in the cupboard???? SUHWEEEET!
Separate eggs. No lawyer required. It's a temporary separation. :) Keep whites in large mixing bowl, yolks in smaller bowl.
Stir 10 oz. of chocolate and 10 oz. of butter in a metal bowl over a pot of simmering water. (Ruthy note: Oops. We had a house full this week, so I used my stash of chocolate chips to make cookies on Wednesday morning, but I had a dozen semi-sweet chocolate bars with toffee and sea salt, so I used that instead. The sea salt chocolate makes the unsalted butter a non-issue, right???? So I used regular butter. Have I mentioned that salt and I have a thing for one another? Whither salt goest, I will go.... and so on.)
Remove chocolate and butter from pan and set bowl aside to cool slightly.
Whisk egg yolks and sugar together. Beat egg whites until stiff peaks form. Fold egg yolk mixture into egg whites, just until blended.
Pour chocolate and butter mixture into egg white/egg yolk mix. Fold with large spatula just until blended.
Stop to feed hungry baby:
So I did.... And then:
Transfer batter to prepared cake pan. Gently tap cake pan on work surface to eliminate large bubbles.
Bake cake for about 35 minutes, until toothpick or cake tester inserted into center comes out clean.
Transfer cake to rack and cool completely. Center will fall. (awww.....) Press outer edges of cake down to level of center once cool. Run think knife around pan sides to release cake. Turn cake out onto rack and peel off parchment paper. Invert cake onto platter.
Place remaining 6 oz. chocolate in medium bowl. Bring whipping cream to boil in small saucepan. Pour cream over chocolate and whisk until melted and smooth. (Doesn't that just sound heavenly????) This is Elijah, helping me.... He wants you to know he's making a "funny face"... :)
Pour chocolate mixture onto cake, spreading just to edges.
You might have to lick the bowl. Just because it's there!
Sprinkle with toasted coconut. Refrigerate until chilled.
Pour chocolate mixture onto cake, spreading just to edges.
You might have to lick the bowl. Just because it's there!
Sprinkle with toasted coconut. Refrigerate until chilled.
(Okay, I was out of toasted coconut. And I know I'm not out of coconut, I know it's HIDING....LURKING... and it will show up on Monday, but I couldn't find it to toast it today. Dad gum.)
Serve! This has a deep, dark chocolate flavor, a consistency almost like brownies... And the glaze is to die for, of course!
Jeanne, thank you so much for sharing this with us! It was a lot of fun to make, as you can see!
Jeanne, thank you so much for sharing this with us! It was a lot of fun to make, as you can see!
