From Cathy Furlong and Larry Kahn
I realize the recipe calls for 10″ tins; however, I like the texture of the cake when I follow the same cooking instructions but use five 6″ cake tins for two recipes. (One recipe makes 2.5 6″ tins, so I usually make two recipes at a time– making 5 6″ cakes.)
This cake is very rich. It is derived from the Flourless Chocolate Torte by Daniel Traster, chef and instructor at Stratford College, 7777 Leesburg Pike, Falls Church, Va. 22043, 703-821-8570.
Ingredients for the Cake
- 10 Eggs
- 20 oz. Bittersweet Chocolate (coarsely chopped) (I have found it easier to use 4 of Trader Joe’s 3-1.65 oz 65% chocolate bars.)
- 10 oz. Unsalted Butter
- 6 Tablespoons Coffee Liqueur (4 Tbsp Trader Vic’s Chocolate Liqueur and 2 Tbsp Godiva Chocolate Liqueur)
Ingredients for the Bottom of the Pan
- Grease the pan.
- Place parchment paper on the bottom of the pan.
- Hint: Putting almond meal, any type of nut finely ground, or coconut on the parchment paper will make it easier to remove the cake from the pan.
- Adjust oven rack to lower middle position and heat oven to 325 degrees.
- Prepare the bath for the cake pan. Bring water to boil. I use my 10 cup coffee pot, filling it twice. Place a large roasting or Pyrex pan in the oven and fill it with the heated water.
- Melt chocolate and butter in a double boiler.
- Whip the eggs at high speed for five minutes.
- In a separate mixing bowl, pour the 6 tablespoons of chocolate liqueur. Pour in the melted butter and chocolate. Blend together.
- Fold 1/3 of egg foam into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Then fold in half of remaining form and the last of the remaining foam, until mixture is totally homogenous.
- Pour the batter into the cake pan. Place the cake pan into the bath. Cook for 22 minutes.
- Place the cooled cake in the refrigerator for approximately 24 hours.