Flourless Chocolate Cake

I made this "cake" the other night for a dinner party and it was fabulous! I didn't take a picture because it didn't come out of the pan neatly (I probably should have run a warm knife around the edge before taking the side of the pan off), but it tasted delicious!

From Baking Illustrated

8 large eggs, cold
1 lb bittersweet or semisweet chocolate, chopped coarse
16 Tbs (2 sticks, 8oz) unsalted butter, cut into 16 pieces
1/4 cup strong coffee or liqueur (optional)

1-Adjust oven rack to lower-middle position and heat oven to 325. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil, set in a large roasting pan. Bring a kettle of water to a boil.

2-Beat the eggs in the bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.

3-Meanwhile, melt the chocolate and butter (adding the coffee or liqueur if using) in a large heatproof bowl set over a pan of almost simmering water, until smooth and very warm, stirring once or twice. Fold a third of the egg foam into the chocolate using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam until the mixture is totally homogenous.

4-Scrape the batter into the prepared springform pan and smooth the surface with a spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140 degrees, 22 to 25 minutes. It will not look done. Remove the cake pan from the water bath and set on a wire rack to cook to room temperature. Once at room temp, cover and refrigerate overnight to mellow.

5-About 30 minutes before serving, remove the sides of the pan, invert the cake onto a sheet of waxed paper, peel off the parchment, then reinvert onto a serving platter.Sieve a light springkling of confectioners' sugar or unsweetened cocoa powder over the cake to decorate, if desired. To serve, us a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.