We were just blown away the picture-perfect texture on this flourless chocolate cake, and by the double kick of caffeine in the Espresso Whipped Cream on top. We would love to sink a fork into that silky cake and eat it with a great shot of espresso.
More details from Erin and the whole recipe below, plus more pictures...
From Erin of Erin Cooks:
Double Shot Cake is bittersweet in that it contains delicious bittersweet chocolate and is topped with espresso whipped cream, but it was also the catalyst for a bittersweet dent in my wallet when I had to buy an array of cooking items to actually pull off the recipe. This amazingly rich cake puts you instantly into a chocolate coma, from which your only hope of escape is a caffeine kick from a steaming mug of dark roast.
Our guest judges are being announced this week and they'll make all the final decisions. Good luck Erin!
Double Shot Chocolate Cake
(Originally published by Diane Mott Davidson in her novel Double Shot)
10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces (recommended brand: Godiva dark)
3/4 cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa (recommended brand: Hershey's Premium European-Style)
8 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350°F.
Butter a 10-by-1 1/2-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.
Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.
In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.
In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.
Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.
Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.
Serve with sweetened whipped cream, best quality vanilla ice cream, or my awesome Espresso Whipped Cream (see recipe below).
Erin's Espresso Whipped Cream
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon very finely ground espresso beans
Combine cream, sugar, vanilla, and espresso and beat until soft peaks form. Try not to eat it directly from the bowl. It's going to be difficult.