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Flourless Chocolate Cake from the CIA

Flourless Chocolate Cake from the CIA

Serves 12

8 large eggs
1 pound semisweet chocolate
8 ounces unsalted butter, chopped
cup strong coffee (optional)
Heat oven to 350F.
Grease an 8 or 9 inch springform pan, and line the bottom with parchment paper.
Wrap the outside of the pan with foil to prevent leaks. Prepare a pot of boiling water.

Whip the eggs until double in volume (about 1 quart), about 5 minutes.
Melt the chocolate, butter, and coffee in a double boiler or microwave until very smooth,
stirring occasionally. Fold in the whipped eggs in three additions, mixing only as necessary
to incorporate them. Pour into prepared pan.

Place into a deep roasting pan, and position on the lower-middle rack of the oven.
Pour enough boiling water into the roasting pan to come about halfway up on the
sides of the cake pan. Bake about 35 minutes, until the cake rises slightly, has a
thin wispy, crust, and reads 140F on an instant-read thermometer inserted in the center.
Cool, in the pan, on a wire rack.
Refrigerate overnight.
Warm sides of pan with a hot, wet towel to loosen, then pop open.
Slice with a hot, wet knife.

Fruit Coulis:

The simplest sauces for desserts are purees of fresh fruit.
Put a cup of fruit such as mango, or raspberries, in a blender.
Blend until the fruit is a smooth sauce consistency, adding a
few drops of water, if needed, to get the puree started.
Strain through a fine sieve.

CIA Secret:
Some fruits, such as kiwi, keep their color better if they are
simply forced through the mesh of a strainer without blending.!
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