My mom has celiac disease, which means that she cannot have any foods that contain gluten. Gluten is found in any wheat product, so I am constantly looking for recipes that she can have.
8 large eggs
1 pound semisweet chocolate
8 ounces (2 sticks) unsalted butter, cut into pieces the size of a hazelnut
1/4 cup strong brewed coffee (optional)
1. Heat oven to 325 degrees. Grease an 8- or 9-inch springform pan and line the bottom with waxed paper. Wrap the outside of the pan in foil to prevent leaks. Prepare a pot of boiling water.
2. Using a handheld or standing electric mixer, beat the eggs until double in volume (about 1 quart), about 5 minutes. Melt the chocolate, butter, and coffee in a double boiler or microwave until very smooth, stirring occasionally. Fold in the whipped eggs in 3 additions, mixing only enough as is necessary to incorporate them. Pour into prepared springform pan.
3. Place springform pan into a deep roasting pan, and place on the lower middle rack of the oven. Pour enough boiling water into the roasting pan to come about halfway up on the sides of the cake. Bake about 25 minutes, until the cake rises slightly, has a thin, wispy crust, and reads 140 degrees on an instant-read thermometer inserted in the center. Transfer springform to a wire rack and cool to room temperature. Refrigerate overnight. Warm sides of springform with a hot, wet towel to loosen, then pop open, cut with a hot, wet knife, and serve dusted with confectioners' sugar and/or cocoa powder.
Notes: Garnishes are always pretty. Seen above and to the right is the garnish cool-whip with raspberries and mint. For the chocolate, I prefer to use chocolate chips. I do not melt them all the way, but instead keep them a little chunky. It adds a nice texture to the cake.
Recipe from The Everything Vegetarian Cookbook by Jay Weinstein (page 320)
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