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Flourless Chocolate Cake

20 ounces semisweet chocolate
10 ounces (2 1/2 sticks) unsalted butter
10 egg yolks
5 egg whites
1 tablespoon cornstarch
1/4 cup strong coffee or espresso, at room temperature
1 cup milk
Chocolate Ganache (recipe below)

 Melt the chocolate with the butter in a double boiler over simmering water until smooth. Beat egg yolks in a bowl and incorporate coffee and milk. Sift cornstarch into egg yolk mixture. Combine with melted chocolate.

In a separate bowl, beat egg whites to stiff peaks. Gently fold into chocolate mixture. Pour into a greased and papered 10-inch springform pan. Bake in a water bath (place pan in larger pan with enough water to come halfway up sides) for 1 1/2 hours in a 300-degree oven. Remove from oven and cool on rack.

Spread a light coating of chocolate ganache over top and sides of cooled cake; refrigerate until ready to serve.

Chocolate Ganache

4 ounces semisweet chocolate
1 tablespoon unsalted butter
1 tablespoon (about) heavy cream

 Melt chocolate, butter, and heavy cream together in a double boiler over simmering water. Stir until smooth, adding a little more cream if necessary to make ganache spreadable.

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This page updated on 1/10/2000