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Date Posted: Tuesday, May 10, 08:45:33am
Author: KT
Subject: Hey BF *gg* Cake recipe enclosed (r)
In reply to: The BF 's message, "Sounds like a fabulous way to spend the day...(r)" on Monday, May 09, 09:56:02pm

From Da Ruggero in Florence

I left out the coconut (only because I knew I would have a guest who was allergic), and it was still incredible. Also, you can easily serve 12 to 16, this cake is so rich. It bakes in no time, but does require complete cooling and some time in the refrigerator to set the topping.

The recipe recommends a 10-inch springform pan, but next time I bake it, I am going to use a 9-inch springform pan. I think the cake will come out a little higher that way, and also bake a little better.


Flourless Chocolate Cake with Coconut

8 to 10 servings


10 ounces plus 6 ounces bittersweet (not unsweetened) or semisweet chocolate, broken up or chopped

10 tablespoons unsalted butter


6 extra-large eggs, separated

2/3 cup sugar


1/2 c whipping cream

1/4 cup sweetened flaked coconut, toasted


Preheat oven to 350 F. Butter and flour 10-inch-diameter cake pan. The pan should be at least 2 1/2 inches deep. (I used a springform pan for depth and ease of removal.) Line the bottom with parchment paper (important!).

Stir 10 ounces chocolate and butter in large metal bowl set over large pan of barely simmering water until melted and smooth (you'll want to whisk it lightly to blend). (Don't overheat the mixture by leaving it over the water longer than necessary.) Remove bowl from over water and cool slightly.

Whisk egg yolks and sugar in medium bowl to blend. Set aside.

Using electric mixer, beat egg whites in another large bowl until peaks form (be sure you beat them enough or the cake will not have any height).

Fold yolk mixture, then chocolate mixture into egg whites until JUST blended (overmixing will definitely take the air out of the batter). Transfer batter to prepared cake pan. Gently tap cake pan on work surface to eliminate large bubbles in batter (I did not find bubbles to be a problem).

Bake cake until tester inserted into center comes out clean, about 35 minutes (test after 30 minutes to avoid over-baking). Transfer cake to rack and cool completely (center will sink). Press outer edges of cake down to level top. Run thin knife around pan sides to release cake. Handling gently, turn cake out onto rack and peel off parchment paper. Invert cake (turn right-side up) onto platter. (I then chilled the cake, knowing I would have limited time to set the topping. It helped to have the cake already cold when I topped it.)

Place remaining 6 ounces chocolate in medium bowl. (I heated the chocolate gently using the same method as above to melt it quickly but not get it too hot.) Bring whipping cream to boil in small saucepan. Pour cream over chocolate and whisk until melted and smooth. Pour chocolate mixture onto cake, spreading just to edges. Sprinkle with toasted coconut.

Regrigerate until chocolate topping is set, up to 2 hours. Can be made 2 days ahead. Cover and keep refrigerated.


Bon appétit! KT

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