Ingredients
- Ingredients:
- 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
Directions
Directions:
Preheat the oven to 350 degrees. (325 F for dark pans). Grease a 10 inch springform 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 springform 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.
Source: David Rosengarten, TV Food Network,
"Taste"
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Submitted 6/13/05.
Source: Source: David Rosengarten, TV Food Network
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Flourless Chocolate Cake