THIS WAS SO GOOD! SERIOUSLY! The recipe looks a little complicated but it wasn’t too bad so don’t be scared. If you are a chocolate lover like I am then I say you must make this! 🙂 It comes from the Mrs Fields I Love Chocolate! Cookbook and it is a flourless cake.
3 1/2 sticks (1 3/4 cups) unsalted butter
1 1/4 cups sugar
2 tablespoons instant espresso granules, dissolved in 1 cup hot water (I left the coffee out, wanted to go for the straight chocolate flavor the first time around but if you do that remember that you still need to add the water)
10 ounces semisweet or bittersweet chocolate, finely chopped (I used a mixture of both since I didn’t have enough of one kind)
4 ounces unsweetened chocolate, finely chopped
6 large eggs
6 large egg yolks
2 teaspoons vanilla
chocolate caramel glaze:
1/2 cup sugar
3 tablespoons water
1/2 cup heavy cream, scalded (to scald the cream, bring to almost a boil in a saucepan and then remove from heat)
4 tablespoons (1/4 cup) unsalted butter, softened
2 ounces semisweet chocolate, chopped
1 tablespoon coffee liqueur (left this out too)
1 Preheat oven to 325. Butter an 8 1/2″ springform pan and wrap the outside of the pan tightly with aluminum foil.
2 Make the cake: In a heavy medium saucepan, combine the butter, sugar and coffee mixture. Cook over medium low heat, stirring frequently, until the sugar is dissolved, about 10 minutes. Add the semisweet and unsweetened chocolates and stir until melted and smooth. Remove the pan from the heat.
3 In a large bowl, whisk together the eggs and egg yolks. Whisk in the chocolate mixture (just a note from me here, make sure the chocolate is cooled a bit or it will cook the eggs) and vanilla until well blended. Pour the batter into the prepared pan. Place the pan on a baking sheet and bake for 55 minutes, or until the edges crack slightly but the center is not completely set. (Another note from me, I cooked until there were cracks on edges and center was not set but the center was way underdone when we cut into it so let it cook until the center jiggles just slightly and not a lot.) Set the pan on a wire rack to cool completely. (The cake will sink as it cools.)
4 Prepare the Chocolate Caramel Glaze: In a small heavy saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium high heat, then let boil without stirring until the syrup turns a deep amber color. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly). Continue stirring, over low heat if necessary, until the caramel is dissolved into the cream (I had to use a whisk here to make that happen). Add the butter and the chocolate and stir until smooth. Stir in the coffee liqueur. Cool to room temperature. Pour the glaze over the cooled cake, cover the springform pan with plastic wrap and chill 4 – 6 hours.
5 Run a knife around the edge of the cake to loosen it from the sides of the springform and remove the sides of the pan. Transfer the cake to a serving plate and dust with powdered sugar if desired.