Side Pannel
Flourless Bittersweet Chocolate Cake
Flourless Bittersweet Chocolate Cake
- Recipe Submitted by Marsala on 10/31/2014
Category: Holiday, Kids, Cakes, Chocolate
Ingredients List
- 1 cup (2 sticks) unsalted butter, cut up, plus more to butter the pan
- 1 pound bittersweet chocolate, chopped into small pieces
- 9 large eggs, separated
- 3/4 cup granulated sugar
- Powdered sugar for dusting
Directions
1. Preheat the oven to 350 degrees F. Melt 1-2 tablespoons of butter, and using your pastry brush, butter the inside of a 9”³ springform pan.
2. Using a sharp knife on a cutting board, chop your chocolate into small pieces all approximately the same size for even melting. Cut your butter into pieces and place the chocolate and the butter in a medium sized plastic bowl and melt in the microwave in 20 second increments.
3. Using a rubber spatula, stir the chocolate mixture after each 20 seconds. Be very careful not to burn the chocolate as it will seize.
4. In the bowl of an electric mixer, or with a hand-held mixer, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate mixture into the egg yolk mixture to temper the eggs. If you add all the warm chocolate to the egg mixture all at once it will scramble the eggs and we don”™t want that. Then add the rest of the chocolate to the eggs.
5. In the bowl of an electric mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg whites until stiff peaks are formed. Gently add the egg whites to the chocolate mixture being careful not to deflate your egg whites.
6. Pour the mixture into your prepared pan.
7. Bake until the cake is set, the top starts to crack, and when a toothpick inserted into the cake comes out with moist crumbs clinging to it. It took about 50-55 minutes for my cake to bake. All ovens are different, so the time is approximate.
8. Let the cake sit in the pan for about 10 minutes before releasing the sides.
9. Serve at room temperature. You can dust with powdered sugar, and serve with a dollop of freshly whipped cream.
2. Using a sharp knife on a cutting board, chop your chocolate into small pieces all approximately the same size for even melting. Cut your butter into pieces and place the chocolate and the butter in a medium sized plastic bowl and melt in the microwave in 20 second increments.
3. Using a rubber spatula, stir the chocolate mixture after each 20 seconds. Be very careful not to burn the chocolate as it will seize.
4. In the bowl of an electric mixer, or with a hand-held mixer, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate mixture into the egg yolk mixture to temper the eggs. If you add all the warm chocolate to the egg mixture all at once it will scramble the eggs and we don”™t want that. Then add the rest of the chocolate to the eggs.
5. In the bowl of an electric mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg whites until stiff peaks are formed. Gently add the egg whites to the chocolate mixture being careful not to deflate your egg whites.
6. Pour the mixture into your prepared pan.
7. Bake until the cake is set, the top starts to crack, and when a toothpick inserted into the cake comes out with moist crumbs clinging to it. It took about 50-55 minutes for my cake to bake. All ovens are different, so the time is approximate.
8. Let the cake sit in the pan for about 10 minutes before releasing the sides.
9. Serve at room temperature. You can dust with powdered sugar, and serve with a dollop of freshly whipped cream.
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