Velvety Flourless Chocolate Indulgence

1. Preheat Oven

Set your oven to preheat to 325 degrees F. Adjust the oven rack to the lower-middle position. While the oven is warming up, prepare an 8-inch springform pan by greasing the sides, lining the bottom with parchment paper, and wrapping the outside with aluminum foil to prevent any water from seeping in during baking.

2. Heat Water

Put a kettle of water on to boil. This will be used later for the water bath, which ensures even baking and keeps the cake moist.

3. Whip Eggs

Place 8 chilled large eggs in the bowl of a stand mixer fitted with a whisk attachment. Whip the eggs at high speed for about 5 minutes until they double in volume and become pale and frothy.

4. Melt Chocolate Mixture

Combine 1 pound of chopped bittersweet or semisweet chocolate, 16 tablespoons of unsalted butter, and ¼ cup of strong brewed coffee in a large heatproof bowl. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir the mixture frequently until it is smooth and very warm, around 115 degrees F.

5. Fold Eggs into Chocolate

Once the chocolate mixture is ready, gently fold the egg foam into it in three additions, using a large rubber spatula. Be careful to fold gently to preserve the airiness of the whipped eggs, which gives the cake its light texture.

6. Prepare for Baking

Pour the batter into the prepared springform pan and smooth the top with the spatula. Place the pan into a roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.

7. Bake the Cake

Bake the cake for 22 to 25 minutes, or until the edges are set and a thin glazed crust forms on the surface. The cake should reach an internal temperature of 140 degrees F.

8. Cool the Cake

Remove the cake from the water bath and let it cool on a wire rack to room temperature. Once cooled, cover the cake and refrigerate it overnight to allow the flavors to meld and the texture to set. The cake can be stored in the refrigerator for up to 4 days.

9. Prepare for Serving

About 30 minutes before serving, run a paring knife around the edges of the cake to loosen it from the pan. Remove the sides of the springform pan and invert the cake onto a sheet of waxed paper to remove the parchment paper from the bottom. Invert it again onto a serving platter.

10. Dust and Serve

For a final touch, dust the top of the cake with confectioners’ sugar or unsweetened cocoa powder if desired. This adds a beautiful finish and a hint of sweetness or richness to each bite.