Chocolate Flourless Cake

David Lebovitz. Do I need to say more? Chocolate genius! I came across this flourless chocolate cake during a last minute search for something chocolate, decadent, and simple. I wanted a recipe where the chocolate was the star. And, as usual, David delivered. He calls this cake the chocolate "idiot" cake, saying that an idiot can make it... that is, make it without messing it up. While I do tend to agree with this assessment, I will refer to this as his publisher did---the chocolate orbit cake. I mean if you do mess this up, who am I to add insult to injury by calling you an idiot? 

This recipe by David is a foolproof way to satisfy your richest chocolate craving. The feeling of rich, smooth chocolate melts on your tongue like a fine chocolate ganash. It makes you want to eat slowly and savor every single bite. Yet, it still manages to leave you completely satisfied with only a sliver. This dessert definitely accomplishes that feeling dessert is supposed to, that satisfaction at the end of a meal, without you feeling the need to over indulge. If you live for dessert like I do, you know exactly what I am talking about...that search for a dessert where one bite could be enough, but you'll have no problem finishing the rest of the sliver (or slice) on your plate.

Adapted from http://www.davidlebovitz.com/2007/01/shf-27-chocolat-1/ .


Ingredients:
10 ounces semisweet chocolate bar coarsely chopped (I used Ghirardelli semi-sweet bars)
7 ounces unsalted butter cut into approximately 1 tbsp slices
5 large, room temperature eggs
1 cup granulated sugar


Directions:


Preheat the oven to 350 degrees.


1. Using a 9-inch spring form pan, butter the inside and then dust it with cocoa powder. Tap out any excess powder. (If you suspect your spring form pan is not 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim. This will prevent the batter from leaking and water from the water bath from getting in.)


2. Now melt the chocolate and butter in a double boiler (or you can use a microwave), stirring occasionally, until smooth. Remove from heat as soon as it is melted and combined. You do not want to overheat and burn the chocolate.


3. In a large bowl, whisk together the eggs and sugar.


4. Then whisk in the melted chocolate mixture and continue stirring until smooth.


5. Pour the batter into the prepared spring form pan and cover the top of the pan snugly with a sheet of foil. Put the spring form pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan. (This is called a water bath.) Once again checking to make sure the spring form pan  is sealed and the water is not too high in the baking pan.


6. Bake the cake for approximately 1 hour and 15 minutes.


7.You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.


8. Lift the cake pan from the water bath and remove the foil. Place cake on a cooling rack until it is room temperature.


9. Serve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream. I made homemade whipped cream and topped the entire cake. Then garnished with fresh organic raspberries.

(Storage: This Chocolate Orbit Cake can be wrapped and chilled in the refrigerator for 3-5 days.)

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