Recipe: Baked Fudge Cake (almost flourless, using espresso or coffee powder)

BAKED FUDGE CAKE

"As much fudge as cake, this recipe is author Melanie Barnard's version of the ever-popular flourless (almost) chocolate cake. She likes it best served slightly chilled, but it's also wonderful right from the refrigerator."

1 pound (2 2/3 cups) semisweet chocolate chips or semisweet chocolate bar, chopped
10 tablespoons unsalted butter
4 large eggs, room temperature
2 tablespoons all-purpose flour
2 teaspoons instant espresso or coffee powder
1 cup heavy cream, chilled (for garnish)

Preheat the oven to 425 degrees F. Butter a 9-inch springform pan. Line the bottom with a round of waxed or parchment paper and butter the paper.

In a medium saucepan over medium-low heat, melt the chocolate and butter together, stirring until the chocolate is about half melted. Remove the pan from the heat and stir until the mixture is melted and smooth. Set aside to cool for a few minutes.

Meanwhile, in a large mixing bowl, begin beating the eggs with an electric mixer on medium-low speed until frothy. Raise the speed to high and beat until the eggs are light in color, thick, fluffy and almost tripled in volume, about 5 minutes. Beat in the flour and the espresso or coffee powder.

Stir one-fourth of the egg mixture into the chocolate to lighten it, then fold the chocolate mixture back into the eggs. Spoon the batter into the prepared pan.

Bake for 17 minutes. Cool the pan on a rack for about 10 minutes, then refrigerate the cake in the pan until it is just firm enough to cut, about 30 minutes. At this point, the cake will be firm and fudgy about one-third of the way to the center, and the center will be softly set like a mousse. (The dessert can be refrigerated up to 5 days or frozen up to 1 month.)

Serve at room temperature or slightly chilled. Shortly before serving, whip the cream to firm peaks. Cut the dessert into slim wedges and place a dollop of whipped cream on top.

Makes 12 servings
Source: Short & Sweet by Melanie Barnard