Flourless chocolate cake
From Chef Christopher Blue of Chocolatier Blue, Berkeley
1/2 lb. butter
3.3 oz sugar
3 oz brewed coffee
3 eggs
5 oz chocolate
Pinch of Salt
Preheat oven to 350 degrees. All ingredients must be room temperature before starting.
Bring butter, sugar, and coffee to a boil and pour over chocolate. Mix until chocolate is melted.
In a separate bowl whip eggs until ribbon stage. Add the chocolate mix to the eggs while being whipped. Once thoroughly combined pour into a cake mold.
Bake in a water bath about 30 min or until cake is set like a custard. Time will vary depending on size or shape of cake mold.
Let cool at room temperature for 1 hour then refrigerate for 5 hours.
*Note this recipe is versatile. Orange juice, milk, or tea can be substituted for the coffee for new flavors. Cherry sauce, candied nuts, dried fruit, etc. may be added as a garnish.
Chris Blue Bio:
Chris Blue, master chocolatier for Chocolatier Blue, spent his childhood summers on a self-sustaining family farm in Nebraska. It was on the farm that Chris realized the importance of supporting local farms. While working at Charlie Trotter's in Chicago, Chris was taught the emphasis of using organic fresh farm ingredients. He has now adapted these two philosophies into his chocolates. These exceptional single-origin chocolates are merely a result of the freshest ingredients, from the finest farms. He owes everything to the integrity and dedication of the farmers, who produce the best ingredients on the planet for Chocolatier Blue.
