Flourless Chocolate Truffle Cake


Our thanks to King Arthur Flour and Alejandro Ramon from Zingerman's Bakehouse in Ann Arbor, Michigan, for inspiring this deep-dark, dense, moist, divine chocolate-y cake. It's flourless. gluten-free, and our version (we made a few tweaks) is Passover friendly.
• One pound (2 2/3 cups) chopped kosher for Passover parve semi sweet chocolate bars- like Alprose, Schmerling or Elite
• 3/4 cup unsalted butter or coconut oil
• 2/3 cup water
• 1 1/3 cups sugar
• 1/2 teaspoon fine sea salt
• 7 large eggs
Optional 1/4 cup kosher for Passover liqueur, like Binyamina  chocolate or coffee flavored


Preheat the oven to 350°F.  Spray or butter a 9" round cake pan. Place a parchment circle on the bottom of the pan, and grease the parchment.
Chop the chocolate and dice the butter or spoon the coconut oil into a mixing bowl.
Pour the water into a saucepan, add the sugar and salt, and bring to a boil, stirring occasionally to be sure the sugar dissolves.
Remove the sugar water from the heat, and pour it over the chocolate and butter (or oil).. Stir until the mixture is completely melted, smooth, and shiny. Let it cool for 10 minutes before adding the eggs, so they don't cook.
Whisk the eggs with a fork until well blended and a uniform consistency. If  adding liqueur, stir it in once the eggs are blended.
Add the eggs to the chocolate mixture and blend well. No beating, just gentle whisking.. This cake is meant to be moist and dense, so you don't really want to introduce a lot of air bubbles. Pour the mixture into the prepared pan.
Place the cake pan in a large, deep baking pan that's already set on the oven rack. Creat a water bath: Pour boiling water into the deep pan, to bring it halfway up the side of the cake pan.
Carefully slide the rack back into the oven, trying not to splash water into the cake 
Bake the cake for 45 to 50 minutes, and remove it from the oven. The center should feel set when you touch it, and the edges will just barely be starting to pull away from the sides of the pan.

Carefully remove the cake from the hot water bath.. Allow it to cool at room temperature for 1 hour, then cover it with plastic wrap and refrigerate for at least 3 hours, or overnight.
Once the cake is thoroughly chilled, remove it from the pan. Run a knife or offset spatula around the edge of the pan. Set the pan over a low flame or burner on the stove for 30 seconds. Lift the pan with oven mitts and place a cutting board covered with parchment paper over the top. Flip the cake over, so the parchment and cutting board are underneath.
Tap the edge of the pan sharply on one side, turn it 180°, and tap the pan again. The cake should release. If it doesn't, tap it a few more times. When you feel the cake release, flip the cake and pan back to an upright position, using the parchment and cutting board to prevent the cake from falling out.
Place a serving plate on top of the cake pan, and carefully flip everything over. Lift up the pan — the cake should remain on the plate. Peel off the parchment. Refrigerate the cake, uncovered, for 15 minutes, to allow the top to firm before cutting.
To finish and serve, cut the cake into at least 16 pieces — it's very rich. To prevent sticking, use a sharp knife, dipped in hot water and wiped off after each slice.
Dust the top of the cake with cocoa powder or . Serve with fresh raspberries, if desired.
This cake will keep well in the refrigerator for about four days; for longer storage, wrap well and freeze. To serve, simply defrost overnight in the refrigerator.

Approximately  16  servings.