To celebrate my father’s birthday, we made this flourless chocolate cake. Simple recipe, with a few twists- namely the coffee liquor on the inside and candied nuts and bacon as a garnish. Bacon and chocolate, how can you go wrong?
- Preheat oven to 325 degrees. Line bottom of 8 inch spring form pan with parchment paper. Grease sides with butter. Wrap the outside of pan with tinfoil, and prepare a larger roasting pan (this will later contain a water bath in which you will place the cake pan.)
- Set a pot of water simmering to melt 1 lb. of chocolate (dark) and 2 sticks of butter in a double boiler (a metal bowl over simmering water).
- Whisk 8 eggs on high speed in an electric mixer until they double in size, about 5 min.
- Remove chocolate from the double boiler. Incorporate 1/3 of the fluffed eggs into the chocolate with a spatula, gently gently. Add the rest and fold the egg into the chocolate until there are no streaks.
- Pour the chocolate batter into the springform pan. Place the cake pan and roasting pan in the oven. Heat the water remaining in the double boiler to a full boil and pour the water around the outside of the cake pan into the roasting pan.
- Bake for 22-25 min. or until the inside of the cake registers an instant-read thermometer at 140 degrees. You don’t want to overbake.
- Remove cake and set to cool on wire rack. Refrigerate overnight.
- 30 min. before serving, remove cake pan and invert cake onto a sheet of waxed paper. Peel off parchment, and reinvert cake onto a serving platter.