Flourless chocolate cake
Oct. 23rd, 2015 03:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
metawidget in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is a moist, dense, not-too-sweet cake — a birthday favourite around here. Note that this recipe includes raw egg whites. Serves at least 12.
Preheat oven to 425°F; have a buttered springform pan at the ready.
Combine in double boiler:
½ pound butter
8 oz. unsweetened baking chocolate
Once melted, transfer to bowl and mix in:
8 egg yolks
1¼ cups white sugar
Beat in a separate bowl:
5 egg whites
Until soft peaks form.
Beat into the chocolate mixture:
half the egg whites
Fold gently into the chocolate mixture:
remaining egg whites
Pour two thirds of the resulting batter into the prepared pan, bake 45 minutes (until a knife inserted in the centre comes out clean). Refrigerate the rest. Once cake is done, cool completely and ice with refrigerated batter. Dust with icing sugar and/or cocoa powder.
Preheat oven to 425°F; have a buttered springform pan at the ready.
Combine in double boiler:
½ pound butter
8 oz. unsweetened baking chocolate
Once melted, transfer to bowl and mix in:
8 egg yolks
1¼ cups white sugar
Beat in a separate bowl:
5 egg whites
Until soft peaks form.
Beat into the chocolate mixture:
half the egg whites
Fold gently into the chocolate mixture:
remaining egg whites
Pour two thirds of the resulting batter into the prepared pan, bake 45 minutes (until a knife inserted in the centre comes out clean). Refrigerate the rest. Once cake is done, cool completely and ice with refrigerated batter. Dust with icing sugar and/or cocoa powder.