Can emailing yourself links to recipes be considered a hobby? If so then I am an enthusiast. There is something magical about making a recipe for the first time. My heart beats a little faster and my mind narrows to a point of intense focus. When I saw an online cookbook club, I knew it would be the perfect fit. A new cookbook every month? New recipe challenges? Count me in. The cookbook club is hosted by Deborah Balint (@rainydaybites) and this month’s cookbook is Diana Henry’s new book “Simple“. The recipe we were to make is the Bitter Flourless Chocolate Cake with Coffee Cream. Being that February is basically the month of chocolate, I was excited to give it a try. Like the cookbook’s name, this cake is simple. Melt, whip, whisk and bake.
The original recipe calls for an 8 inch springform cake pan, but since I don’t own one of those, I used an 8×3 pan and lined it with parchment on the bottom and sides. I was surprised when the recipe said to bake for 35 minutes. Usually recipes give a 5-10 minute range with some indication of what to look for when done. Nonetheless, the timing seemed perfect and I did appreciate the simplicity of the instructions. The result is a silky, smooth and deeply flavored cake.
This cake was perfect for Valentine’s Day : simple, classic and perfectly decadent. I hope you give it a try!
Bitter Flourless Chocolate Cake with Coffee Cream
Take your time with the details of this cake. Buy the best chocolate and cream you can afford. Let your egg whites come to room temperature and stop mixing when your egg whites look like this. I have changed the wording a bit but the recipe is from “Simple” by Diana Henry.
- 13 oz unsalted butter, cubed
- 11 1/2 oz dark chocolate, 70% is the best (I used Theo’s)
- 3/4 cup superfine sugar (I whirled granulated in my food processor instead of buying)
- 5 large eggs, separated and brought to room temperature
- 1/2 cup almond flour
- 1 1/4 cup heavy cream (I use non homogenized because I think it tastes better)
- 3 tablespoons confectioners’ sugar
Optional add-ins: I was kind enough to share this cake with the kiddos, so I only used half of this amount and kept the other half plain.
- 1 1/2 teaspoons instant espresso dissolved in equal amounts boiling water (you could also use part of a shot of espresso if so desired. I would just let it cool slightly before using)
- 2 tablespoons whiskey
Preheat the oven to 350 degrees F. Fill a small pan with water and bring it to a simmer. Prepare your cake pan by covering with parchment on the bottom, as well as the sides (or use a springform pan). Here is a link if you need a visual guide. Put butter, sugar and chocolate in a heatproof bowl and set on top of pan with simmering water. I like to use my Kitchenaid metal mixing bowl for this since the sides are high, I don’t have to worry about water accidentally getting into the pan. Melt the mixture together and stir with a heatproof spatula. Once melted, let mixture cool for a few minutes (original recipe states 4 minutes) and then add the egg yolks one at a time. Incorporating each before adding the next.
In a separate bowl, beat the egg whites to form medium firm peaks. Stir almond flour into chocolate mixture and add half of the egg white mixture as well. Once this is incorporated, fold in the rest of the egg whites. Pour the batter into the pan and bake for 35 minutes. Cool completely. If using the regular cake pan, place a cutting board on top of the pan and hold tightly in place and then flip it over so that the cake comes out. Repeat so that the cake is face up. If using the springform pan, release the sides by unsnapping them and remove.
To make the cream use a hand mixer to whip the heavy cream. Add the powdered sugar and continue to mix until the cream is airy and holds a bit of shape. Incorporate bourbon and espresso and serve on top of the cake.
This cake is best at room temp and can be made ahead. It holds up well for a few days. Refrigerate any leftovers.