The Mother of All Foodies 2013 - The Winning Recipe by Kerri Branson
Chocolate Flourless Cake
1/2 cup strong coffee (or water)
1/4 teaspoons salt
3/4 cup sugar
18 oz. bittersweet chocolate chips
1 cup unsalted butter
Dissolve coffee (or water), salt and sugar in a saucepan over medium heat. Melt chocolate chips in a separate bowl in the microwave, stirring every minute until smooth.
Cut butter into small chunks and beat into chocolate one piece at a time. Add hot liquid mixture and beat well. Slowly beat in eggs, one at a time. Pour batter into two 8-inch round pans that the bottoms lined with parchment paper. Place pans on a cookie sheet with sides. Place sheet with cake pans in the oven and pour hot water into the cookie sheet and around the cake pans to create a water bath.
The water should come up about halfway up the sides of the cake pans. Bake cakes in water bath at 300 degrees for 45 minutes, or until a knife comes out clean. Cool.
To release cake from pan, set bottom of pan in hot water for a minute. Drizzle chocolate syrup between layers of cake.
Top with additional chocolate syrup, whipped cream, sweetened strawberries and powdered sugar. Serves 8-10 people but in my house of chocolate lovers, only 6 people.