Thursday, February 9, 2012

Flourless Chocolate Cake

Perfect dessert for your Valentine's Day meal.  This is simple to make and most of these ingredients will be on hand (unless you live in a house where people sneak the baking chocolate so when you reach in to get it there is an empty package there).  Obviously I speak from experience so the plan is to always have a package hidden, it works until they find your hiding spot and then you must find a new one.

This should be made in a springform pan which I did not do, so it puffed up over the sides of my cake pan--springform or higher side pan next time.  You need the higher sides it will puff up and then deflates when it cools.
This comes form Martha Stewart and its a keeper.

Flourless Chocolate Cake

6 T unsalted butter, plus some for preparing pan
8 oz semisweet chocolate, chopped
6 large eggs, separated and at room temp
1/2 c sugar

confectioners sugar for dusting
dollop of whip cream to serve

Preheat oven to 275° with the rack in the center.  Butter the sides and bottom of 9" springform pan, I also placed parchment on the bottom.

Place butter and chocolate in double boiler stir till melted, let cool slightly then stir in egg yolks.

In large bowl beat egg whites till soft peaks form.  Gradually add in sugar and continue beating till glossy stiff peaks form.  Whisk about 1/4 of egg whites into chocolate mixture then gently fold in the rest of the egg whites.

Pour batter into prepared pan bake for 45-50- min till sides start to pull away and center is set.  Cool completely before removing from pan.  Dust with confectioner sugar and serve with whip cream.

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