Margaret Waterstreet of the feminist center that deals with eating disorders submits this flourless, fudgy brownie-like cake that is especially appreciated by those allergic to gluten. It can be prepared up to a week in advance. (We made the dessert for a garlic party at our friend Susan Blackman's, and it was a hit. Of course, it contains the "basic five" best ingredients -- butter, chocolate, eggs, coffee and sugar.
1 pound unsalted butter
18 ounces semisweet chocolate
2 1/4 cups sugar
1 cup strong brewed coffee
9 eggs
Preheat oven to 250 degrees.
Melt the butter and chocolate in a large saucepan over medium heat, stirring constantly.
Add the sugar and coffee (we used Kona with white chocolate) and mix well. Heat until the sugar dissolves, stirring constantly. Remove from the heat.
Whisk the eggs in a bowl until frothy. Stir a small amount of the hot mixture into the eggs; whisk the eggs into the hot mixture. Pour the mixture into a buttered 10-inch round cake pan. Bake for 2 hours or until firm. (We baked ours 2 hours 45 minutes and it still was slightly soft in the middle.) Makes 1 cake.
Note: We used a 10-inch springform pan lined with greased aluminum foil (dull side out). The cake rose to the top of the pan, then fell as it cooled. We served with whipped cream sprinkled with grated bitter chocolate.
Deanna Della Vedova in "Don't Assume I don't Cook!" National Organization for Women Cookbook
Sunday, March 18, 2001
