Flourless Chocolate Cake
This flourless chocolate cake is very simple to make. It’s very light and moist and I promise your guests will love it!
I adapted it from Sarah Carvey. Here’s the link to the video which is part of the Martha Stewart video collection. My daughter Lisa and I made it yesterday and we were very pleasantly surprised at how easy this is to make. We served with fresh strawberries and real whipped cream. Enjoy!
6 tablespoons of unsalted butter
8 ounces dark chocolate chips (at least 50% cacao, the more the better)
6 large eggs (room temp and separated)
1/2 cup of granulated sugar
1 tablespoon of instant espresso (optional)
Pinch of salt
Sweetened whipped cream for serving
Chocolate shavings (optional)
Preheat oven to 275 degrees. Butter the bottom and sides of a 9-inch springform pan and set it aside.
Place the butter and chocolate in a large heatproof bowl over a pan of water on your stove on medium heat. Don’t let the water touch the bottom of the bowl.
Reduce the heat to simmer making sure the water does not boil. This is a slow process but be patient and keep stirring until completely melted.
Let the chocolate cool slightly and then whisk in egg yolks until completely absorbed into the chocolate.
Beat the egg whites in a large bowl until semi hard peaks form. Gradually add the sugar, and continue beating until stiff peaks form. Be careful not to over beat.
Whisk some of the egg whites into the chocolate and then fold in the remaining egg whites very gently.
You may notice some white streaks in the batter but that’s OK since you don’t want to over mix the egg whites which may make them collapse.
Pour the batter evenly into the prepared pan. Bake 50 minutes on the center oven rack until the cake pulls away from the sides of the pan.
Cool the cake completely and remove the sides of the spingform pan.
Let the cake sit for a few hours before serving because the chocolate gets richer as it sits. Serve with either dusted confectioners’ sugar or with whipped cream and strawberries as pictured below.