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Flourless Chocolate Cake I
April 13, 2009

Excellent flavor ! Tastes like a rich truffle cheesecake. Best when made the day before and chilled. Here are the changes I made to the recipe 1)Reduced the butter by 2 tbsp 2) Used 3 whole eggs and 3 egg whites 3) Used strong brewed coffee instead of the water 4) Used 12 ozs of Ghiradelli bittersweet (60% cocoa) chips and 6 ozs of Ghiradelli semisweet chips (but did not change the amount of sugar that the recipe asks for) 5) added vanilla essence. I used a 9" round non-stick cake pan, and sprayed lots of Bake-Ease non-stick spray before I poured the batter in. I baked it at 300 F for 50 minutes, in a water bath. I allowed it to cool to room temperature on counter, and then flipped in onto a tray. I had no problems with the cake sticking to the pan, and I think this was because I used a non-stick pan. Decorated the cake with strawberry syrup (made from microwaved strawberry preserves), fresh cut strawberries and powdered sugar. I chilled this cake in the fridge for a whole day before I served it. Got rave reviews on it - "Wow, this is better than what you get in top quality restaurants", "Tastes exactly like a truffle", "Absolutely delicious when eaten with the strawberries". This is a rich cake (richer when you increase the proportion of bittersweet chocolate or coffee) that you need to serve with something fruity (like berries) to complement the taste. On the whole very impressive and tasty and not at all time consuming. Will make again many times ! :)

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