I made this cake for our student from Brazilian's birthday, Julia. I was in a hurry because she had to go to youth group, so we cut the cake while it was still slightly warm, but it was so delicious. Extremely rich. It tastes just as amazing the next day.
Rich Flourless Chocolate Cake Recipe
450 gr 72 % -85% dark chocolate
8 eggs
225 gr unsalted butter
Garnish
100 gr same chocolate as above
80 gr cream
Method
Oven 160 c - a round cake 20'' tin, greased and the base lined with greaseproof paper.You also need an oven dish with high sides and a jug of boiling water.
1 - In a clean dry bowl place chocolate and butter into it, sit it on a pot with a small amount of water, and bring it to a simmer. Don't let the water touch the bowl or steam go into it. Melt and then remove, to cool a little.
2 - Beat the eggs in another bowl until double its size.
3 - Ladle a scoop of egg mixture into the chocolate and fold it in. Now pour the chocolate mixture into the egg mixture, folding gently until all mix together.
4 - Pour into your cake tin. Place the cake tin into your oven dish, and slide it into the oven. Pour boiling water into the oven dish so the water come's up, halfway to the outside of the cake tin, close the oven door and cook for 30 minutes. The cake is ready when the outside of the cake is cooked and the inside is not. (it will keep cooking once you remove it)
5 - Remove the oven dish with the cake in it, and place it on the kitchen bench until the water has slightly cooled.
6 - Now take the cake tin out of the water and sit the cake tin on the bench until cooled.
7 - Once cooled place the cake tin in the fridge. The longer the better, overnight is all ok.
8 - Make the garnish - in a clean dry bowl melt the 100 gr chocolate over a pot of simmering water and then remove and stir in the cream, fold together.
Remove the cake from the tin and pour the garnish over the cold cake. Place back into the fridge.
Melt your chocolate and butter in a clean bowl over a pot of simmering water. Don't let the water touch the bottom of the chocolate bowl. Stir until melted.
Beat eggs untill double or more its size.
Once the chocolate and butter is melted and cooled slightly and the eggs have been beaten, fold in one ladle full of egg into the chocolate, mix. Now pour the chocolate mixture into the egg mixture. Fold altogether gently.
Pour the batter into the tin and place it in an oven dish with high sides. Put it in our oven and pour boiling water into the dish until it is half way up the cake tin. Once cooked, take the oven dish out and sit it on the kitchen bench until the water cools.
Once the water is cooled slightly, place the cake in the tin on the kitchen bench to cool completely, now place the cake in the tin into the fridge to go really cold.
We cut this cake while it was still warm, best to wait and keep it a few hours in the fridge or wait till the next day, it is still tastes amazing then.