Ana’s No-flour Double-chocolate Cream Cake

Make it step by step

1. Beat eggs and ½ cup sugar together on high speed for 5 minutes in large sized bowl.
2. Set aside.
3. Place chocolate and coffee in the top of a double boiler, and melt until smooth on medium-low heat stirring occasionally.
4. Remove from heat, and add vanilla.
5. Set aside.
6. Whip 1 cup of the cream until stiff in a chilled bowl.
7. Set aside.
8. Fold the chocolate into the egg mixture, and then fold in the whipped cream.
9. Pour the batter into a 9 inch spring-form pan.
10. Set the spring-form pan into a larger pan.
11. Add 2 inches of hot water (Note: you may choose to wrap foil around the bottom of the spring-form pan to ensure that no water seeps in.
12. I have found this to not be necessary. Please check to make certain the spring-form pan is securely closed before pouring in the batter).
13. Bake the cake in a pre-heated 350 degree oven for 1 hour (Note: as ovens vary, check the cake 50 minutes into baking time. The center of the cake should be firm to the touch).
14. After baking, carefully remove spring-form pan from the water bath, and set on a rack to cool completely, about 3 hours.
15. Cover with plastic wrap and place into refrigerator to chill for at least 10 hours.
16. When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tablespoons of sugar.
17. Remove the cake from the refrigerator.
18. Gently release the sides of the spring-form pan.
19. Slice and top each serving with the whipped cream with a dusting of cocoa.