March 20, 2015

Flourless chocolate cake

Flourless chocolate cake is one of those delicacies that seems difficult but is not. There are only a few ingredients, and the hardest part is letting a mixer beat the egg whites into stiff peaks. If you're gluten free, then you can have your cake and eat it too! Unless you eat the whole thing at once. And top is off with some fruit, whipped cream, and/or a caramel sauce. When it's this good, this becomes a judgement-free zone. Enjoy!

Flourless chocolate cake

Yield: 16 servings
  • 1 lb bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 eggs, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
Cooking Directions
  1. Preheat the oven to 375 F.
  2. Butter a springform pan.
  3. Put the chocolate and butter into a stainless steel mixing bowl and heat over (but not touching) about 1 inch of simmering water until melted, stirring occasionally.
  4. Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until pale yellow in color.
  5. Whisk the chocolate mixture into the egg yolk mixture.
  6. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.
  7. Pour into the cake pan and bake until the cake is set and a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 minutes. Let stand at least 10 minutes, then remove sides of pan.

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