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Chocolate Cake, Flourless VI (P, KLP, TNT)
Source: American Test Kitchens website
Serves: 12 to 16

8 large eggs, cold
1 pound bittersweet or semisweet chocolate, chopped
1/2 pound (2 sticks) unsalted margarine, cut into 1/2" chunks
1/4 cup strong coffee or liqueur (optional)
Confectioners' sugar or cocoa powder for decoration

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140°F. Make sure not to let tip of thermometer hit the bottom of the pan. It will continue to firm up as it cools. If you use a 9" springform pan instead of the preferred 8", reduce the baking time to 18 to 20 minutes.

Coffee or liqueur (something that tastes like nuts, coffee, or oranges is good) can be added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand.

Adjust oven rack to lower-middle position and heat oven to 325°F. Line bottom of 8" springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

Beat egg yolks at high speed until volume doubles to approximately 1 quart, about 5 minutes. With whip attachment, beat egg whites at medium speed to achieve the same results, about 5 minutes.

Meanwhile, melt chocolate and margarine (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115°F on an instant-read thermometer), stirring once or twice. To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add margarine, and continue heating at 50 percent power, stirring every minute, until chocolate and margarine have melted and are smooth, another 2 to 3 minutes total.

Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.

Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140°F, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. Cake can be covered and refrigerated for up to 4 days.

About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners' sugar or unsweetened cocoa powder over cake to decorate, if desired.

Poster's Notes:
This also has no nuts, for those who can't have them. This recipe was taken from the American Test Kitchens website. I adjusted it slightly using pareve margarine instead of butter.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A