A quick spin in the food processor makes this cake's prep easy enough for a weeknight dessert for your family. Its bold chocolate flavor is so satisfying that it's unlikely you'll be able to think about seconds.
12 ounces semisweet chocolate, chopped
1 1/2 cups sugar
1 tablespoon instant espresso powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 large eggs
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
How to Make It
Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment. Butter parchment.
Combine chocolate, sugar and espresso powder in bowl of a food processor. Process until chocolate is finely ground, about 30 seconds. With blades in motion, pour in 3/4 cup boiling water. Process until chocolate has melted, about 20 seconds. Add butter, eggs and vanilla. Pulse several times to thoroughly mix into a thin batter.
Pour batter into springform and swirl to evenly spread batter. Bake until set in center, 55 to 60 minutes (cake will appear dry on top and slightly cracked around the edges). Let cool in pan on a wire rack for 20 minutes; cake may sink in center. Run a thin knife around edges of pan, remove cake from pan, cover and refrigerate until well chilled, at least 2 hours or overnight.
Place cake on a serving plate and let stand at room temperature for 15 to 30 minutes. Just before serving, sift confectioners' sugar over cake. Serve with whipped cream, if desired.
My family absolutely LOVED this recipe! We avoid wheat and gluten, so it was great to have a cake which was already flourless and NOT have to adapt! I also modified it a little more because I did not have all the ingredients on hand. We also try to avoid processed sugars too. You can see my entire alterations, giving credit to ALL YOU for the original recipe at my blog! http://frugallyfarmingfamily.blogspot.com/2012/02/gluten-free-sugar-free-mocha-truffle.html
SUPER yummy and so easy to make. It is very rich. We did not have whip cream or a strawberry to go with it, but it would help tone down some of the richness. As the previous person person says, it does rise a lot-up past the pan but it falls once you pull it out of the oven to a more reasonable size. If you have trouble finding expresso powder try a Whole Foods-Expresso coffee is essentially the same runs about $6. It can be placed in your freezer for later use. Also I forgot about the parchment paper, but I greased the pan well before with butter and had no problems with it sticking to my already non stick pan. Best thing is I have a gluten intolerance so with these ingredients its naturally gluten free without sacrificing taste!