...from Matt Lewis’s BAKED in Brooklyn, New York.
Nonstick cooking spray
16 oz of chocolate sandwich cookies
5 tablespoons unsalted butter (melted)
Flourless Chocolate Cake
4 tablespoons unsalted butter
6-8oz TCHO Bittersweet 66% Dark Chocolate Discs
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar
3/4 cup sugar
1/2 cup TCHO Natural Cocoa Powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 oz TCHO Bittersweet 66% Dark Chocolate Discs
Whipped Cream Topping
1 1/4 cups heavy cream
2 tablespoons granulated sugar
1. Preheat oven to 300oF, lightly spray 9-inch spring-form pan with nonstick cooking spray. Line pan with parchment paper. Give lined pan a spray.
2. Using a food processor, process the chocolate sandwich cookies until fine crumbs form (yielding about 3 1/2 cups). Transfer to a bowl and add melted butter. Mix with a spatula until well combined.
3. Pour crumb mixture in lined pan, shaping it against the walls of the pan with the backside of a spoon, and leaving about 1/2 inch between the top of the crust and the top of the pan. Transfer to freezer to allow crust to set, about 10 minutes.
4. Bake crust in the oven until dry to the touch, about 10 minutes. Transfer to a wire rack and allow to cool.
Flourless Chocolate Cake
1. Turn the heat up! Preheat to 350oF.
2. Set up a double boiler on your stove top — place butter and chocolate (in a heatproof bowl) over simmering water to melt, continually stirring the mixture until completely melted and blended. Remove from heat.
3. In a small bowl, whisk together salt, vanilla, espresso powder and coffee; set to the side.
4. With an electric mixer, with whisk attachment, beat egg yolks and 1/2 cup of sugar for 5 minutes (mixture will double in size).
5. Add melted chocolate mixture and beat until just combined. Scrape down the sides of the bowl and mix on low speed for 5 seconds.
6. Add coffee mixture and repeat same method as above.
7. In a clean bowl of an electric mixer, add the egg whites and use the whisk attachment to beat until foamy. Gradually increase the mixing speed, slowly adding in the remaining 1/2 cup of sugar, continue beating until soft peaks form.
8. Gently fold the egg white mixture, in 1 cup increments, into the chocolate mixture, being careful not to over-mix. Pour cake into cooled pie crust, and transfer it to the oven.
9. Bake cake for 38-42 minutes. Finished cake should set but still jiggle slightly. Transfer to wire rack to cool, then tightly wrap cooled pan with plastic wrap and then refrigerate for at least 3 hours and no more then one night.
1. In a medium saucepan (not yet over heat), whisk together cocoa powder, sugar, cornstarch and salt.
2. Add egg yolks and continue mixing until well combined. Mixture should be very thick. While continuing to whisk, slowly pour in milk.
3. Place saucepan over medium heat and bring mixture to a boil. Continue whisking!
4. Boil for 30 seconds and then quickly transfer it to a medium-sized bowl.
5. Add butter, vanilla and chocolate. Whisk! … And continue whisking until all is combined and mixture is slightly cooled, let stand at room temperature for 15 minutes.
6. Transfer pudding mixture to the refrigerator to chill, about 3 hours.
7. Once completely chilled, stir pudding to loosen and pour on top of cake. Spread pudding to evenly layer the top of the cake. Transfer to the refrigerator for at least 30 minutes.
1. Pre-chill bowl of an electric mixer, and whisk attachment.
2. Beat cream, in chilled bowl, for 1 minute, until soft peaks form.
3. Slowly dust sugar into the cream mixture, and continue whisking until stiff peaks form.
4. Spread whipped cream over the top pudding layer of the pie/cake; unmold and prepare for the most delicious MMP-feast of your life!
Requires 3-8 hours chill time; approximately 60 minutes prep time, and 35 minutes bake time. This recipe is best enjoyed immediately, but can be kept covered and refrigerated for up to 2 days.
This recipe has been adapted from Baked Explorations, of Matt Lewis’s BAKED in Brooklyn, New York. For step-by-step instructions, with delicious pictures to match, check out the Baked Sunday Morning section of the food blog, Stellina Sweets.