Sharon Lebewohl's Signature Flourless chocolate Cake
1 pound dark chocolate, chopped (chocolate that is between 65 and 70% cacao)
2 sticks parve margarine
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract
7 large eggs, room temperature
1 cup granulated sugar
Powdered sugar
Preheat oven to 350 degrees F.
Grease a 9-inch-diameter springform pan with 2-3/4-inch-high sides. Line
bottom of pan with parchment paper.
Stir chocolate, margarine, coffee liqueur, and vanilla in a heavy large
saucepan over low heat until melted and smooth.
Cool to lukewarm.
Using an electric mixer, beat eggs and 1 cup sugar in a large bowl until
thick and pale, and a slowly dissolving ribbon forms when beaters are
lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate
mixture. Fold remaining egg mixture into chocolate mixture.
Place prepared pan on a baking sheet. Transfer batter to prepared pan. Bake
until a tester inserted into center comes out with moist crumbs attached,
about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool
completely in pan. (Cake can be prepared up to 1 day ahead.
Cover with plastic wrap and refrigerate. Let stand at room temperature 1
hour before continuing.)
Run a knife around pan sides to loosen cake. Remove sides of pan; transfer
cake to a platter. Remove parchment paper.
Sprinkle cake with powdered sugar and serve.
1 pound dark chocolate, chopped (chocolate that is between 65 and 70% cacao)
2 sticks parve margarine
1/4 cup coffee liqueur
1 teaspoon pure vanilla extract
7 large eggs, room temperature
1 cup granulated sugar
Powdered sugar
Preheat oven to 350 degrees F.
Grease a 9-inch-diameter springform pan with 2-3/4-inch-high sides. Line
bottom of pan with parchment paper.
Stir chocolate, margarine, coffee liqueur, and vanilla in a heavy large
saucepan over low heat until melted and smooth.
Cool to lukewarm.
Using an electric mixer, beat eggs and 1 cup sugar in a large bowl until
thick and pale, and a slowly dissolving ribbon forms when beaters are
lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate
mixture. Fold remaining egg mixture into chocolate mixture.
Place prepared pan on a baking sheet. Transfer batter to prepared pan. Bake
until a tester inserted into center comes out with moist crumbs attached,
about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool
completely in pan. (Cake can be prepared up to 1 day ahead.
Cover with plastic wrap and refrigerate. Let stand at room temperature 1
hour before continuing.)
Run a knife around pan sides to loosen cake. Remove sides of pan; transfer
cake to a platter. Remove parchment paper.
Sprinkle cake with powdered sugar and serve.
