Flourless Chocolate Cake Recipe


7 ounces bittersweet chocolate, do not use baking chocolate
14 tablespoons unsalted butter, 1 3/4 sticks
5 large eggs, separated
1 tablespoon vanilla extract
3/4 cup sugar
pinch of salt
2 tablespoons unsweetened cocoa powder

Preheat the oven to 350 degrees. Grease a 10 inch springfoam pan.

In the top of a double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium size bowl and whisk in the egg yolks and vanilla. Sift the sugar, salt and cocoa powder while continuing to whisk.

With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes.

Remove to a cake rack and immediately loosen the springfoam collar. Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springfoam collar, and allow the cake to cool before serving.

Makes 12 sliced servings.
Calories 312 Calories from fat 220 Fat 71% Protien 6% Carbohydrates 23% Total Fat 24 grams 38% of daily value Saturated Fat 14 grams 70% of daily value Cholesterol 125 mg. 42% of daily value Sodium 35 mg. 1% of daily value Total Carbohydrate 18 grams 6% of daily value Protien 5 grams Vitamin A 13% Vitamin C 0% Calcium 0% Iron 9%
This is a great Flourless Chocolate Cake Recipe I saw David Rosengarten make on Taste on the TV Food Network. I have made it several times and it comes out perfect everytime and is a real crowd pleaser. Everyone always enjoys it. I also make it every year at Passover time. Enjoy!

Flourless Chocolate Cake

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