Fudgy Flourless Chocolate Cake
Yield
1 cakePrep
25 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | tablespoons |
butter, unsalted
|
|
| 9 | ounces |
semi-sweet chocolate
finely chopped, null, null |
|
| 7 | large |
eggs
separated |
|
| ⅓ | cup |
sugar
|
|
| 1 | x |
whipped cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 105 | ml |
butter, unsalted
|
|
| 260.1 | ml/g |
semi-sweet chocolate
finely chopped, null, null |
|
| 7 | large |
eggs
separated |
|
| 79 | ml |
sugar
|
|
| 1 | x |
whipped cream
for garnish |
*
|
Directions
Generously coat 8-inch round by 3-inch deep cake pan or springform pan using 1 tablespoon of the butter.
Dust pan with flour; refrigerate until needed.
Put chocolate and remaining 6 tablespoons butter into top of double boiler set over simmering water.
Cook and stir until well mixed and melted.
Mix egg yolks in small bowl; add a little of the warm chocolate; stir well.
Scrape mixture into remaining chocolate and stir well; then set aside in warm place, uncovered.
Heat oven to 250 degrees F.
Beat egg whites and salt in large mixer bowl until soft peaks form.
Beat in sugar, 1 teaspoon at a time, until stiff and glossy, but not dry.
Scrape chocolate mixture over egg whites; fold together carefully but thoroughly. Spoon batter into pan.
Bake until center is set but still wiggles, 50 to 60 minutes.
Cool on wire racks 10 minutes. As it begins to cool, cake will pull away from side of pan.
Remove sides of springform or, if using ordinary cake pan, invert cake onto serving plate to cool.
Cool completely. Refrigerate until cold.
Cut cake in wedges. Serve each wedge topped with a large dollop of whipped cream.
