Flourless Chocolate Cake
by Lori Graham, CT
: Note, use organic whenever you can.
- 10 0z semisweet chocolate, ground in food processor with s blade
- 2 oz bittersweet chocolate
- ground in food processor with s blade
- 3/4 c of granulated sugar
- 2 teaspoons instant espresso powder
- 3/4 c of boiling water
- 2/3 cup of coconut oil
- 6 large eggs room temperature
- 1 T vanilla extract
Preheat oven to 350 degrees. Butter the bottom and sides of a nine-inch spring-form pan. Line the bottom of the pan with a round of parchment paper and butter the paper. Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the side of the work bowl. Add the coconut oil and process until incorporated. Add the eggs and vanilla and process until the mixture is smooth and creamy, about 8 seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pans set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.