Wheatberry Bakery & Cafe Flourless Chocolate Cake
from Wheatberry Bakery & Cafe, Amherst, MA
Makes one 9-inch round
Despite its decadence, this cake calls out for a small
dollop of whipped cream. For serving, beat 1/2 cup of heavy
cream with 2 tablespoons confectioners’ sugar and 1 teaspoon
vanilla extract to soft peaks.
Butter (for the pan)
Flour (for the pan)
10 ounces dark chocolate (60 percent)
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1/2 cup sugar
Set the oven at 325 degrees. Butter a 9-inch springform
pan. Line the bottom with parchment paper. Butter the paper,
then dust pan with flour, tapping out excess.
In the top of a double boiler over hot but not boiling
water, melt the chocolate and butter. Remove the top of the
pan and wipe the bottom dry; leave to cool slightly.
In an electric mixer, beat the eggs until they are pale
and double in size. Gradually beat in the sugar. Remove the
bowl from the mixer stand. Fold the chocolate into the egg
mixture until the batter is smooth and uniform in color.
Pour the batter into the pan. With a rubber spatula,
smooth the top. Bake the cake for 25 minutes or until 1 to 2
inches around the edges start to firm. The cake should be
soft and creamy in the middle.
Transfer to a wire rack to cool for 20 minutes. Run a
long metal spatula around the edges of the cake to loosen it
from the pan. Open the spring. Let the cake cool completely.
Cut into wedges to serve, adding a spoonful of whipped cream
to each one.
Source: Adapted from Wheatberry Bakery & Cafe, Amherst, MA;
Boston Globe newspaper, November 19, 2008