Recipe: Flourless Chocolate Cake from Royal Caribbean

If there was a "Royal Caribbean Food Hall of Fame", I think it would be safe to say the flourless chocolate cake would be among the many inductees.

This dessert has been a staple of the main dining room dessert assortment for years, and is among the favorites of repeat cruisers. So much so, I received a special request for this recipe because it is so satisfying, and who would not want a little Royal Caribbean comfort food at home right about now?

Flourless chocolate cake Ingredients

Flourless Cake

• 1 1/4 cups semisweet chocolate chips
• 1 1/4 cups unsalted butter
• 2 tablespoons dark rum
• 1 tablespoon pure vanilla extract
• 1/4 cup strong brewed coffee
• 7 large eggs
• 1 cup sugar

Brandy Snap

• 1 1/4 cups sugar
• 3/4 Cup unsalted butter
• 3/4 cup flour
• 3/4 cup corn syrup

Garnish

• Whipped cream
• 20 strawberries, sliced
• Chocolate ice cream, purchased
• 1 tablespoon chopped, unsalted pistachios 
• Mint leaves

Suggested music while preparing flourless chocolate cake

• Andy Williams - A Summer Place

Flourless chocolate cake Instructions

Serves 10

1. Preheat oven to 300°F.
2. Coat a 10-inch springform pan with butter and wrap the outside with a double thickness of aluminum foil to prevent water from seeping in.
3. Over a double boiler, melt chocolate and butter. Do not overheat. Set aside to cool, stirring for 5 minutes.
4. Using an electric mixer. beat eggs and sugar until creamy Gradually fold the chocolate into egg mixture, then add rum, vanilla extract and coffee.
5. Bring a large kettle of water to a boil. Pour mixture into prepared cake pan and cover with aluminum foil. Place in a roasting pan and pour in enough boiling water to come halfway up outside of pan. Bake for 40 minutes or until a skewer inserted comes out clean.
6. Remove cake from oven and allow to cool to room temperature in pan, transfer to a wire rack and chill overnight.
7. For the Brandy Snap, combine all ingredients and refrigerate for 1 hour. Roll out to 1/4 inch flat on a sheet of parchment paper. Bake for about 30 minutes or until golden brown. While still warm, cut into 1 -inch wide strips and roll one end around a shot glass.
8. Slice cake and serve on chilled dessert plates, garnished with Brandy Snap, whipped cream. strawberries. a scoop of chocolate ice cream and mint leaf. Sprinkle with chopped pistachios.