Atkins Best Recipes, p. 152
8 [~1.5
oz. each] chocolate candy bars (plain or peanut), coarsely chopped
10
tablespoons unsalted butter
1
teaspoon instant decaffeinated espresso powder
1
tablespoon hot water
1
teaspoon vanilla extract
4 large
eggs, at room temperature
Heat oven to 325F. Grease an 8-inch round baking pan and line
with parchment paper.
Melt chocolate and butter in a double boiler.
 |
| You're supposed to use healthy candy bars for this. I used Milky Ways. I stand by my decision because they added a wonderful caramel flavor to the cake. |
 |
| Eventually it gets much more pliable. (Not pictured: A double boiler, which you can make do without if you need to.) |
Remove from
heat and transfer to a large bowl. Mix espresso powder and water; stir into
chocolate. Stir in vanilla extract. Set mixture aside to cool.
With an electric mixer on medium-high, beat eggs 6 minutes,
until they fall in thick ribbons when beater is lifted. Stir one-third of the
eggs into the chocolate mixture. In two additions, fold in remaining eggs.
 |
| So many eggs! |
Pour
batter into prepared pan; smooth top.
Bake 25 minutes, or until a toothpick inserted near middle of
cake comes out with a few moist crumbs and cake is evenly raised. Cool
completely on a wire rack.
 |
| Mine took about fifteen minutes longer to get done than the recipe said it would. |
To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream and grated chocolate curls, if desired.
My Rating: 4/5 "Simple and tasty, and a great dessert if you're cutting carbs! The texture is wonderfully moist, and the espresso adds nice dimension to the chocolate flavor. A fun innovation for your usual holiday spread!"
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