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| Thursday, January 31, 2008 |
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Flourless Chocolate Cake
By Article @ 3:19 PM :: 94 Views :: Dessert
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Flourless Chocolate Cake
6 Tbs. unsalted butter, plus more for pan
8 oz. bittersweet or semisweet chocolate, finely chopped
6 large eggs, separated
½ c. granulated sugar
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving
Preheat the oven to 275 degrees, with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy, stiff peaks form. Whisk ¼ of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
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