Here is yet another variation of a Flourless Chocolate Cake. This recipe calls for whipping the egg whites and folding them into the chocolate mixture. You no doubt have these 4 ingredients on hand and can pull off this rich, decadent dessert for any occasion. Other options….Chocolate Lava Cake, Flourless Chocolate Cake, Blender Baileys Chocolate Pots de Crème, Chocolate Dipped Cherries and Salted Butter Caramel-Chocolate Mousse.
Cracked Chocolate Flourless Cake
Serves 6-8
Ingredients
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray and line with parchment paper) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 40-45 minutes. Let stand 10 minutes, then unmold.
- While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners’ sugar.
- Serve at room temperature with the whipped cream. Adapted from: Food Network
