This recipe is a life changer. Really. It is amazing. The texture is silky like a truffle and super rich, so a small piece is all you need!
Only 4 ingredients. 100% grain free. Low sugar (depending on the chocolate you use). And pretty high protein (8 eggs!) I won’t go so far as to say it is healthy, but for a dessert, it is about as healthy as you can get! Do read the entire recipe before beginning. The steps aren’t really that difficult, but you do want to have everything prepped and tools on hand before beginning. Recipe from browneyedbaker.com.
8 eggs, chilled
16 ounces bittersweet chocolate, chopped (go darker if you wish, cake will be less sweet)
1 cup unsalted butter, cut into small cubes
1/4 cup brewed coffee, at room temperature
Adjust the oven rack to the lower-middle position and preheat the oven to 325 F. Grease an 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum and place in a 9x13-inch pan. Put a small pot of water on to boil.
Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a pan of barely simmering water. Stir occasionally until completely melted, smooth and very warm (should register 115 F on an instant-read thermometer).
Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13 pan to come up halfway. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze has formed on the surface, about 22 to 25 minutes. The cake should register 140 F on a digital thermometer.
Remove the cake from the water bath and set on a wire rack to cool completely. Once at room temperature, cover with plastic wrap and refrigerate at least 6 hours, or overnight.
About 30 minutes before serving, run a thin knife between the cake and sides f the parchment and remove the sides of the pan. Place on a serving platter.
Optional: Place raspberries, sliced strawberries or blackberries in circles over the top until completely covered.