Flourless Chocolate Cake - STACKED

So my birthday was 2 weeks ago. I just had my party yesterday though. Birthday parties rock because you get to have CAKE. If you like baking and like cakes the way I do, it is pure bliss!

So originally, I had wanted to make a chocolate peanut butter cake, specifically this one from epicurious which looks SO. GOOD. I had 3 problems though:

1) no butterfingers in the Czech Republic
2) I knew that someone would inevitably be allergic to peanuts or hate peanut butter
3) I didn't have 3 of the same size (9 inch) cake pans.

So I had to have a substitute. When I go to restaurants and order dessert, I LOVE ordering dense, fudgy, flourless chocolate cakes if they're on the menu. I mean, I DO have a double x chromosome, that means love for chocolate runs in my GENES for heaven's sake! So I hit up epicurious again looking for a flourless chocolate cake with one other caveat: No separate beating of whites and yolks. Why? Truth be told, I'm really just lazy, and I have 1 hand mixer and not many bowls. I didn't want to have to go through the charade of separating eggs, getting many dishes needlessly dirty, and cleaning and re-cleaning my mixer blades. Besides, beating the whites and then folding them in makes for a more spongey cake, and I wanted FUDGEY, damnit!!!

So I found this recipe, and due to my living in Europe with European measurements, I had to modify it a bit. GOOD thing I did too, because I had been debating about whether I could stack two flourless chocolate tortes or not (I searched the net, but nothing seemed to come up) and eventually had to, due to the amount of extra batter I had. Why would anyone want to stack TWO already rich chocolate tortes? Because I like to do things to excess, and I wanted my cake rich, rich, and rich.

So here is the recipe that I modified a bit from the original:

500 grams bittersweet chocolate
500 grams unsalted butter
1 cup strongly brewed coffee
1 cup packed brown sugar
9 medium eggs, beaten


Preheat oven to 350 °F.
Line bottom of 2 9-inch-diameter cake pan with 2-inch-high sides with parchment.
Place all chocolate in large bowl.
Bring butter, espresso and sugar to boil in medium saucepan, stirring to dissolve sugar.
Add to chocolate; whisk until smooth.
Cool slightly. Whisk in eggs.

Divide batter into prepared pans. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Remove pan from water. Chill cake.

While the cake is baking, make the frosting:

120 grams butter

50 grams melted white chocolate

100 grams sour cream

3 tbs powdered sugar

dash of vanilla extract

Whip all ingredients until combined and stiff

Put the first cake on a platter. Spread it with the frosting. Garefully invert the other cake onto a different plate/platter. Slide it off carefully in your hands and place it top side down on the frosting. It took me quite a bit of banging and pleading to get the cakes out of the pans, but eventually they came. I had buttered and floured my pans instead of the parchment, but I would HIGHLY recommend the parchment...

Finally, I glazed it with bittersweet chocolate mixed with some light cream. SO. GOOD. I probably gained about 5 pounds though from it. The good thing too, is that this cake is so rich that it feeds a LOT of people. I think I served about 15-20 with it. :-) I wish I had a picture of it but I totally forgot my camera. Oh well.

Ok, that's a bit of a lie. Here's a picture cropped from another picture. It doesn't look so appetising, but it SO was....