In preparation for Valentine’s Day, I decided to try out a new flour-less chocolate cake recipe. Flourless chocolate cake is an incredible naturally gluten-free dessert, but it is extremely rich and decadent, so I only eat it on special occassions. Tonight, I decided to make a recipe that included a heavy load of chocolate with an earl grey infusion. Bliss!!
I made slices for a bunch of friends, and am excited to hear their thoughts on how the cake turned out!
All ready to go!
Ingredients (caveat – this isn’t very healthy):
- 4 ounces (1 stick) plus 1 tablespoon unsalted butter, cut into 1 tablespoon pieces
- 1/2 cup boiling water
- 1 cup granulated sugar
- 3 tablespoons plus 1 teaspoon loose Earl Grey tea leaves
- 3/4 cup boiling water
- 16 ounces bittersweet chocolate, finely chopped
- 9 large eggs, separated and at room temperature
- 1/4 cup unsweetened cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 1 teaspoon table salt
- Confectioners’ sugar (to serve. I also just pulsated some regular granulated sugar in the blender until it had the consistency of confectioner’s sugar.
Adjust oven rack to middle position and preheat oven to 350°F. Grease a 10-inch springform pan with 1 tablespoon butter and line exterior of pan with foil. Sprinkle sea salt on the bottom of the pan.
Pulse the sugar with 1 teaspoon tea. Set aside.
Combine boiling water with the remaining 3 tablespoons tea in a liquid measuring cup; steep for 5 minutes. Strain mixture into medium heat-proof bowl, pressing on solids to release any liquid.
Add chocolate and remaining 8 tablespoons butter to tea mixture and set over double-boiler (bottom of bowl should not be touching simmering water). Stir continuously until chocolate is completely melted and mixture is smooth and shiny. Remove bowl from heat and set aside. (If you don’t have a double broiler, you can just melt everything in a pan).
In a large bowl whisk egg yolks and 3/4 cup sugar vigorously until mixture is a thick, pale paste. Add cocoa, vanilla, and tables salt and whisk until completely incorporated.
Add about 1/4 cup of warm chocolate to the egg yolk mixture and stir until completely incorporated. Whisk in remaining chocolate.
In large, clean, dry bowl beat egg whites and salt until soft peaks form. Slowly add remaining 1/2 cup sugar and continue beating until stiff, glossy peaks form. (If you decide to hand whip these, like I did, this step is a bitch. Friends, I made this cake for you because I love you a lot!)
Whisk about 1/3 of the meringue into the chocolate batter until completely incorporated. With a rubber spatula, fold in the remaining meringue.
Scrape batter into prepared baking pan. Bake until top begins to crack and cake tester has moist crumbs attached to it when inserted, about 1 hour.
Transfer cake to cooling rack. Cool in pan 10 minutes, then remove springform mold and cool completely, about 1 hour. Sift cofectioners’ sugar over cooled cake.