Sarello's Flourless Chocolate Torte
1 lb. unsalted butter (4 sticks)
1 cup coffee, brewed (regular, espresso or decaf are fine)
1 cup sugar
1 lb. quality semisweet or bittersweet chocolate, chopped into pieces
8 whole eggs
Preheat oven to 300°F.
Combine butter, coffee and sugar in a pot over medium-low heat and bring to a simmer. Whisk often to ensure all the butter is melted. Turn off the heat and whisk in the chocolate until it is incorporated into the mixture. Add the eggs one at a time, aggressively whisking after each one until the batter is smooth.
Pour into a greased and parchment-lined 10-inch round cake pan. Place the cake pan into a larger baking dish, then fill that with water halfway up the side of the cake pan. Bake for 35-40 minutes at 300° F. Insert a toothpick into the center to check for doneness. If it comes out clean, the cake is done.
Remove the pan from the water bath and cool for at least 30 minutes or until ready to serve. Refrigerate if serving later. The cake will be higher at first, but will fall slightly in the middle after cooling.
Cut into pieces and serve with whipped cream and fresh strawberries. You can also create a vanilla sauce by melting a high-quality vanilla ice cream. This is a great complement to the cake and helps balance the richness of the chocolate.
To Store: Cover and refrigerate for up to one week.
Tony's tip: Use parchment paper to aid in removing the cake from the baking pan. To do this, place the bottom of the pan on a piece of parchment and trace it with a pencil. Cut the piece out, and place it inside the already greased pan.
To remove the cake, place the cake pan over a warm stove element (med-low) for 30 – 60 seconds, rotating it constantly to prevent burning,
Flip the pan over onto a cutting board and tap the bottom of the pan to remove the cake. Remove the parchment paper, then place another cutting board or serving plate on the top. Flip it over so that the cake's top is facing upward.
When slicing the cake, dip your knife in hot water after each slice to create a clean cut.
To make into bar-size: Use a 15x10 inch jelly roll pan or a 9x13 baking dish. Grease the bottom and line with parchment paper for easy removal.
Recipe courtesy of The Lost Italian & Sarello's, Inc. 2014.