FLOURLESS Chocolate Cake

 It's no secret that I love the Keto Life, this decadent fudge chocolate cake is one of my favorites.

 

Ingredients:

8 Large eggs, Chilled

1 pound 70%-85% cacao bittersweet dark chocolate, chunked

2 sticks unsalted butter, cut into 1/2" chunks

1/4 cup VERY strong (think espresso) coffee

Directions:

1. Adjust oven rack to lower middle, preheat oven to 325 degrees.  Grease an 8-inch springform pan, cut a parchment round and place in bottom.  Wrap outside with foil; set the springform pan in a roasting pan, bring a kettle of water to boil.

2. In a stand mixer fitted with a whisk, beat the eggs at medium speed until doubles in volume. (about 5 minutes)

3. Meanwhile, melt the chocolate and butter in a large double boiler until smooth, stirring once or twice.  Stir in the coffee.  Using a rubber spatula, fold 1/3 of the egg mixture until only a few streaks remain, continue 2 more times until all is incorporated and the batter homogeneous. *

4. Scrape the batter into the prepared pan smoothing the top with a spatula.  Set the roasting pan on the oven rack, adding enough boiling water to come halfway up the springform pan.  Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust (like a brownie) has formed on the surface, and an instant read thermometer registers 140 degrees.  22-25 minutes. Remove the pan from the water bath and place on a wire rack to cool to room temperature.  Cover and refrigerate overnight to allow the flavors to mellow.  (The cake can be left covered in the refrigerator for up to 4 days)

5. About 30 minutes before serving, remove the springform pan, flip upside down, remove the parchment, and flip right side up on a serving platter.  Dusk the top with unsweetened cocoa powder if desired.

*I find it best to melt the chocolate & butter before whipping the eggs as the egg mixture will lose volume if you find it necessary to wait for the chocolate mixture to melt