Today, I am honored to guest post for Chris of The Café Sucré Farine. She and her husband are a dynamic blogging duo…Chris cooks and bakes (her cupcakes and desserts are to die for!) and her hubby takes incredible photos. When were in the Secret Recipe Club together, I was lucky enough to have been assigned her blog one month. I made these toffee cookies which are still some of my favorite cookies ever. Besides being top notch in the kitchen, Chris is a sweet and caring friend, mom and grandmother. She’s taking a little time off from her blog to help out with her newest grand baby. So I thought I’d share one of our favorite desserts…a flourless chocolate cake. And this one has a little twist…Kahlua! Hurry on over to visit Chris…you’ll go back to her blog again and again if you haven’t yet discovered it.
- 12 ounces semisweet chocolate, chopped
- 4 ounces unsweetened chocolate, chopped
- 1 pound (4 sticks) butter, cut into pieces
- 1 cup Kahlua (may substitute espresso)
- 1 cup brown sugar
- 8 large eggs, whisked well to break down whites and yolks
- Fresh raspberries
- Whipped cream (add powdered sugar and vanilla to taste)
- Preheat oven to 350 °. Wrap a 9 inch springform pan with a double layer of heavy duty aluminum foil. Set aside.
- Place all chocolate in large bowl. Melt sugar and butter together in microwave. Whisk together till sugar starts to lose its graininess, zapping in microwave again briefly if needed to help dissolve the sugar. Add to chocolate; whisk until smooth. Add Kahlua, then cool slightly. Whisk in eggs beaten eggs.
- Pour batter into prepared pan. Put cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake for about an hour, until center of cake is set. A few moist crumbs may remain on toothpick after inserting it into the center of the cake. Remove pan from water. Unwrap foil and let cool on rack till reaches room temperature. Chill cake overnight.
- Run a straight knife around pan sides to loosen cake. Release from sides of spring-form pan and place on serving plate. If you'd like, you can use a large spatula to remove cake from bottom of spingform pan.
- Serve with sweetened whip cream and fresh berries.
- Yield: 20.
- Adapted from Bon Appetit