Ronnie's Notes
There are so many recipes for flourless chocolate cakes but this one has a double-chocolatey goodness, combining semisweet chocolate and cocoa, plus a double dose of coffee for an intense, rich taste. The cake looks plain, but wait until you bite into it! It’s dense, moist, and lavish.
Instructions
Preheat the oven to 350°F.
Lightly grease a 9 1/2- or10-inch springform pan.
Place a parchment paper circle on the bottom of the pan and grease the paper.
Put the chocolate, instant coffee powder, and butter in the top of a double boiler set over barely simmering water and cook until the chocolate has melted, stirring occasionally to blend ingredients completely.
Remove the top of the double boiler from the heat.
Let cool slightly.
Combine the eggs, sugar, and cocoa powder in a large bowl and beat with an electric mixer set at medium speed for 2– or until well blended, scraping down the sides of the bowl once or twice.
Add the chocolate mixture and cold coffee and blend them in thoroughly.
Pour the batter into the prepared pan.
Bake for 35– or until a cake tester inserted into the center comes out with a few chocolate crumbs clinging to the sides.
Remove to a cake rack to cool.
Cut around the edges of the cake with the tip of a knife.
Release the sides of the springform pan.
Invert onto a cake plate.
Remove the parchment paper.
Serve plain or dusted with confectioners’ sugar or accompanied by whipped cream or ice cream.
Makes 10–12 servings.