When we spoke with Rachel Lohman of Drink Coffee over the winter, she expressed her love of a flour-less chocolate cake called the BLACK BEAST. As promised, here is the recipe just in time for Easter weekend!
“You can add a sauce like a salted caramel or a fruit sauce. There’s a ganache over it. It’s the only desert I want for my birthday, or any special occasion,” Rachel says. So get creative with your toppings, decorate your Black Beast cake with Easter candy, fresh (edible) flowers, or keep it simple with fresh strawberries or a locally made cherry topping!
FLOUR-LESS CHOCOLATE CAKE
Yield: 16 servings
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Lightly sweetened whipped cream
Preheat oven to 350°F. Butter 10-inch-diameter spring-form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken—about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. MAKE AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
The Black Beast flour less chocolate cake recipe can also be found here: Epicurious.com © Condé Nast Digital, Inc. All rights reserved.