SUNDAY’S CAKE

01/27/2014

I had never made a flourless cake before. Let me start off by saying that this cake was not only the easiest cake that we have ever made, but also one of my favorites. Five ingredients, into the oven, followed by a dusting of powdered sugar and I was transferred away to chocolate heaven. The outside was nice and brownie-like and the inside was warm, fudgey and oozing chocolate, much like a chocolate soufflé or lave cake. I am already itching to bake it again and am on the hunt for more flourless cake recipes. If you have any good ones, please do send them my way.

Flourless Chocolate Cake:

You will need:

1 cup (2 sticks) unsalted butter cut into cubes, and 1-2 tablespoons extra to butter the pan
1 pound of bittersweet chocolate, chopped into small pieces, or 1 pound of good quality bittersweet chocolate chips
9 large eggs at room temperature, separated
3/4 cup granulated sugar
Powdered sugar for dusting
Fresh berries to garnish (optional)

Preheat the oven to 350 degrees. Melt 1-2 tablespoons of butter in a bowl, and using a pastry brush or paper towel, grease the inside of a 9 inch springform pan.

Next, carefully chop your chocolate into small pieces, while making sure to keep the pieces uniform for even melting. Place chopped chocolate into a microwave-safe bowl, then add the cubed butter to the chocolate and microwave in 15-20 second increments. Be sure to stir the chocolate and butter as you go and be careful not to burn the chocolate, or it will seize.

In the bowl of an electric mixer fitted with a paddle attachment, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate/butter mixture into the egg yolk mixture to temper the eggs. If you add all the chocolate at once, your eggs will scramble. After the eggs are tempered, add the rest of the chocolate mixture to the eggs.

In the bowl of an electric mixer fitted with a whisk attachment, or using a hand-held mixer, beat the egg whites until they form stiff peaks. Gently add the egg whites to the chocolate mixture, folding them in with a rubber spatula. It’s important not to over mix or you will deflate the egg whites.

Pour the cake batter into your buttered springform pan and bake until the cake is set and the top starts to crack. You will know it’s done once a wooden pick inserted in the center comes out with moist crumbs clinging to it. About 50-55 minutes depending on your oven.

Let the cake cool for 10 minutes before releasing it from the springform pan. Garnish with powdered sugar once cooled. This cake would also be delicious served with vanilla bean ice cream, freshly whipped cream and berries or a raspberry sauce.

Recipe found here.

Photos by Bleubird.

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