Troquet

Recipe: Day Ahead Flourless Chocolate Cake

By Chef Sarah Woodfine.

• 1 ½ lbs. top quality dark chocolate
• 1 ½ sticks top quality unsalted butter
• 11 medium eggs
• 1 ½ cups granulated sugar

Method:

1. Grease a 9x13" baking pan, then cover the pan with plastic wrap, pressing it tightly to the shape of the pan to avoid any air pockets.
2. In a microwave, melt the butter & chocolate together. Stir & set aside.
3. On highest speed, beat the eggs & sugar until light & fluffy then fold that mixture into the chocolate mixture. Using a large whisk, beat down any air bubbles, then pour batter into the lined pan.
4. Cover pan with aluminum foil. Add water half way up the sides of a slightly larger baking pan to make a water bath. Bake cake at slightly under 300 degrees for about 75 minutes. NOTE: It is important to allow the cake to cool & rest in the refrigerator for 24 hours before slicing (use a wet knife).