The Ultimate Flourless Chocolate Cake

americastestkitchen.com

Betsy

8 large eggs, cold

1 pound (454 grams) bittersweet chocolate or semisweet chocolate, coarsely chopped

½ pound (227 grams) unsalted butter (2 sticks), cut into ½-inch chunks

¼ cup strong coffee or liqueur (optional)

confectioners' sugar or cocoa powder for decoration

subheading: Before You Begin:

Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (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-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.

Directions at americastestkitchen.com

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