Marilyn, this cake is mouth-watering! My son has a wheat intolerance, so this is just the ticket!

I just joined this forum about a month ago, and with all the great new recipes I've tried, my waistline has expanded!

Marilyn, I have that same recipe pegged to try! Your photo looks wonderful. I have one question about the spresso, with 1/2 tsp could you taste the coffee flavor at all? I like cofee and chocolate together so having it be noticable in the cake would be even better for me.

hgtvme, you can not taste the coffee at all, it just enhances the chocolate. If you like you could add more so you can taste it and it would be really good.

Enjoy! Marilyn

Amazing is an understatement-am sure it tastes the same too.
RL`

Thanks, that helps to give me a starting place.

Thank you for this recipe. And thank you for the outstanding pictures to go along with the recipe!

This may be a dumb question, but no one in my family drinks coffee -- so can anyone tell me where to get instant espresso powder? I've looked at my local grocery store, but don't see any coffee explicitly labeled instant espresso. Is there a particular brand I should look for?

I can't buy it locally either, csf97. I order espresso powder from The Baker's Catalog. Let me see if I can get a link put in here....

Baker's Catalog

When I did a search at the site it said the item was not found. Click on the contact us link and call them for a catalog. You can probably order the espresso powder on the phone if you need it right away, but it is in their catalog because I order it from them. Hope this helps you.

Disregard that first link...use this one...

espresso powder; Baker's Catalog

csf97, since the recipe only calls for 1/2 teaspoon and as Marilyn mentions, you can't really taste it, I would not worry about buying instant espresso. Coffee does give a boost to chocolate but if you are using a quality chocolate you should still be happy with the end result.

Ann

Thanks for the information hgtvme & Ann!

Marilyn, because I ALWAYS consider your recommendations and/or recipes to be excellent, I made this cake for a party over the weekend. A good friend is allergic to wheat and I knew this would be a treat for him. The cake is like having the best soft fudge I've ever tasted. It was the hit of the party and this friend said it was so wonderful to indulge his sweet tooth on something other than apples. Thanks again!!!

Another point of view...

I eliminate expresso from any chocolate recipes. I absolutely hate the smell of coffee. It makes my stomach roll. Have never had a cup 'cause couldn't get it close enough to my nose to drink it. So, IMO...expresso does not enhance the taste of chocolate. It ruins it...and I can tell when it's in there.

Probably a lone dissenter but I, for one, sure wouldn't buy expresso just to add 1/2 teaspoon to something!

Poor DH is a coffee drinker and has to go out every morning for his coffee. Otherwise, I'm in the restroom w/the heaves.

Beachlily, what a wonderful compliment. Thank you so much and I'm happy it was such a hit at the party and that your friend enjoyed it too.

Marilyn

Marilyn, that's such a pretty cake. I've only made

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.

Serves 10 to 12.
Bon Appétit
January 1999

Lori

Marilyn, I saw that in the magazine last night. Your pics look better. And that must be where you found the Chocolate French Toast too. I'm trying to be good and focus on the broccoli and Kung Pao Chicken. ;)

I always thought flourless cakes were served with creme anglaise or whipped cream. Those glazes must really put them over the top.

The only time I've eaten one was with a raspberry sauce and creme anglaise. And Ginger's famous Slices of Sin was the first recipe I kept.

Lori, I remember when you made that cake. I drooled over it then as I'm doing now. If I remember correctly you won the Office Bake Off with that masterpiece.

Ann

Ann, would you like a bib and my boots. LOL This is beyond silly!!!

thanks for the flourless cake recipe. i am going to save it in my file as i am always looking for a new recipe for passover.

Marilyn, I'm saving your recipe to try. I have made Lori's and it was a huge hit. I also have an easy one that someone gave me to make for Passover. DH adores that one, although I think it could be 'fudgier'! I'll give yours a try soon!