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Sonoma Modern American
Presented by Executive Chef Tim Groody
Flourless Chocolate Cake
Serves 12-14
8" or 9" Spring Form Pan Needed
350* Oven
Cake
1 ¼ # semisweet chocolate pieces
10 oz butter
8 eggs at room temperature
Melt chocolate and butter over a double boiler or in the microwave. With an electric mixer beat eggs until triple in volume. When chocolate is melted stir well to mix with butter. Fold in 1/3 of the beaten egg, to fully incorporate. Fold in the remaining eggs. Mix thoroughly. Pour into a parchment lined and greased 9" spring form pan. Wrap the bottom and sides of the pan in aluminum foil. Place cake in a larger pan and fill ½ way up the side of the cake with hot water. Carefully place in the oven. Bake for 15 minutes. Then cover cake with foil or a sheet pan. Bake 12 more minutes. Remove cover and bake 3 more minutes. The cake will be very soft in the center. Remove from the oven and remove from the water bath. Cool completely in the pan. Best if done 1 day to 3 days early. To remove from the pan run hot water around the sides of the cake to loosen. Open spring form and remove. Flip cake over on to a plate. Remove bottom and parchment. Flip back over onto the serving plate. Cut in 12-14 pieces using hot water to dip your knife in. clean the knife after each cut. Serve with whipped cream and fresh strawberries. Enjoy!!!!!
