Published March 1, 1998.
Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, and butter--will yield dense, rich texture and true chocolate flavor.
While all flourless chocolate cake recipes share common ingredients, the techniques used to make them vary, as do the results. You can end up with anything from a fudge brownie to a bittersweet chocolate soufflé.
We wanted something dense, moist, and ultra-chocolatey, but with some textural finesse. We wanted a texture somewhere between a substantial marquise au chocolat--that dense, buttery, and just slightly aerated chocolate mousse with a characteristic dry but creamy texture--and a heavy New York-style cheesecake, which requires the mouth to work for just a second before the stuff melts and dissolves with sublime flavor. We wanted a flourless cake that tasted of pure chocolate, with a rich, velvety texture.
Beat whole eggs into a foam, and gently fold in bittersweet or semisweet chocolate and strong coffee or liqueur. Bake in a water bath at a low temperature, and remove the cake from the oven when it reaches 140 degrees.list of recipes