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A flourless chocolate cake sets a decadent mood
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You want something rich and decadent for the holidays. Something chocolate. Something that will impress. Something that really screams celebration. But you don't want to spend hours making it. The answer? A flourless chocolate cake. It's like a baked truffle — simple, yet sensational enough to impress your guests. All you have to do is dress it up with whipped cream and fresh berries. Be sure to cut small slices from this; it really is amazingly rich. Flourless Chocolate Cake Start to finish: 1 hour, plus cooling Servings: 16 1 1/2 cups (3 sticks) unsalted butter 12 ounces bittersweet chocolate bits 3/4 cup strong brewed coffee 6 eggs 3/4 cup packed brown sugar 1/2 cup unsweetened cocoa powder, sifted Pinch of salt 2 tablespoons brandy or rum Whipped cream, to serve Fresh berries or shaved chocolate, to serve Heat the oven to 350 F. Coat an 8-inch cake pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit. Set the cake pan in a larger baking dish, such as a 9-by-13-inch baking pan. In a medium saucepan over medium-high heat, melt the butter. Remove the pan from the heat and stir in the chocolate bits until completely melted and smooth. Stir in the coffee. In a medium bowl, use an electric mixer to beat together the eggs, brown sugar, cocoa powder, salt and brandy for 2 to 3 minutes, or until slightly thickened. Beat in the chocolate-butter mixture. The batter should resemble a thick pudding. Pour the batter into the cake pan, jiggling the pan to settle the batter so that it's level. Place the larger pan with the cake pan in it into the oven. Pour hot water into the larger pan, being careful not to get any water on the cake batter. Add enough water to bring it halfway up the sides of the cake pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed and set in the middle. Carefully remove the pan from the oven; be careful not to splash the hot water. Remove the cake pan from the water bath and allow the cake to cool fully in the pan. Place a serving plate over the cake pan and invert so that the pan is on top of the serving plate. Gently lift the cake pan off, then peel away the parchment paper. Serve topped with whipped cream and fresh berries or chocolate shavings. Nutrition information per serving: 340 calories; 250 calories from fat (74 percent of total calories); 28 g fat (16 g saturated; 0.5 g trans fats); 115 mg cholesterol; 23 g carbohydrate; 2 g fiber; 18 g sugar; 5 g protein; 40 mg sodium. 
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Today is Monday, May 20, the 140th day of 2013. There are 225 days left in the year.
1863 -- 150 years ago: A petition is being circulated asking the city council to order awell bored in Market Square. It would be a great accommodation to the public.
1888 -- 125 years ago: At 1 p.m. on May 18 the Mississippi River flooded its banks atRock Island and destroyed the warehouse of the Rock Island Lumber Co. and damagedRock Island Arsenal power plant. Total loss is estimated at $100,000.
1913 -- 100 years ago: Residents of Sough Rock Island Township are circulating apetition favoring the annexation of that area to the City of Rock Island.
1938 -- 75 years ago: A group of state members of the National Grandmothers Clubmeeting in Rock Island are making plans to petition for the observance of a NationalGrandmothers Day.
1963 -- 50 years ago: Deere and Co. reported today that its U.S. and Canadian sales forthe first half of the 1963 fiscal year set an all time record of $323,716.628.
1988 -- 25 years ago: William G. Lawrence, first administrative director, has retired fromPECO Enterprises, Inc. Prior to his service at PECO, Mr. Lawrence was the civilianpersonnel officer at the Rock Island Arsenal.
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