Dense, sexy chocolate deliciousness on a plate. Even your non-gluten-free guests will love this!
Ingredients:
- 16 oz. Belgian dark chocolate
- 1 cup light brown sugar
- 1/2 cup white cane sugar
- 3/4 cup very hot strong coffee
- 2 sticks unsalted butter, room temperature, cut into pieces
- 2 Tbsp. unsweetened cocoa powder
- 8 large eggs, room temperature
- 1 Tbsp. bourbon vanilla extract (yes, a tablespoon!)
- Preheat the oven to 350* F. Prepare a 10 inch springform pan by lining the bottom with buttered parchment. Note: using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil.
- Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns an even, sandy grain.
- Pour the hot coffee (or water, if you don't like coffee) slowly into the food processor as you pulse again. Pulse until chocolate is melted.
- Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process until smooth. The batter will be liquid and creamy.
- Pour the batter into the lined springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350*F in the center of the oven, until puffed and cracked - about 55-65 minutes. A wooden toothpick inserted in the center should emerge clean.
- Place the cake pan on a wire rack to cool. The cake will deflate.
- When cooled a bit, press down on it gently to make it even, if you wish.
- When the cake is completely cooled, cover, and chill it for 3-8 hours until serving. Release from the pan and serve.
- Garnish with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves.