I have a few recipes left from my low carb dieting days. A great recipe for those who are avoiding flour for health or dietetic reasons.
1 2/3 cups (10-oz. pkg.) 62% Cacao Bittersweet Chocolate Morsels
1 cup (2 sticks) unsalted butter, cut into pieces
1/4 cup water
1/2 teaspoon Instant Coffee Granules
1/3 cup sugar
8 large eggs
powdered sugar (optional)
Preheat oven to 325º F. Spray bottom of 9-inch springform pan with cooking spray. Line bottom with parchment or wax paper. Spray paper.
Place morsels, butter, water and coffee granules in medium sized, heavy saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in sugar until smooth. Remove from heat.
Beat eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Pour batter into prepared pan.
Bake for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight.
About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar if using. Serve with whipped cream.
The recipe featured is from my personal collection; original author is unknown. The adaptation used here contained no obvious original source or copyright information and is presumed to be in the public domain.
However, I do respect the rights of copyright holders. If you feel that the material published here infringes your copyright and you can provide reasonable proof to support your case, please contact me with the details. If such proof is provided, I will immediately remove the offending material or, if you are agreeable, leave it on the website with all due credit included.