Recipe by andypandy
Received this recipe from David Rosengarten on his Taste TV program. Made it was super and nice and easy. I had many requests for the recipe. Serve with a dollop of Devon cream.
Top Review by Dr. Mike
Most flourless (or almost) chocolate cakes are wonderful. My favorite comes from Maida Heatter's Book of Great Chocolate Desserts. It calls for 1 lb. bittersweet chocolate 5 oz. sweet butter 4 eggs, separated 1 Tbsp flour 1 Tbsp sugar Melt chocolate, add butter & mix well. When slightly cool beat in yolks & flour. Beat egg whites to soft peaks, add sugar & beat till stiff but not dry. Fold into chocolate mixture. Cut circle of wax paper to fit bottom of 8-9" springform pan. Grease & flour paper & sides of pan. Pour in batter & bake at 425Â° for 15mins. Cool to room temp & refrigerate for 2 hours before removing from pan. Top with powdered sugar or serve with whipped cream. Yummy!
- 7 ounces best bittersweet chocolate
- 7⁄8 cup unsalted butter
- 3⁄4 cup granulated sugar
- 5 eggs, whites and yolks separated
- 1 tablespoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 350°F.
- Melt chocolate and cool.
- Melt butter.
- In a bowl, combine melted chocolate and butter.
- Beat in the sugar and egg yolks.
- Whisk in the vanilla, and cocoa powder and salt.
- Beat egg whites until a soft to heavy peaks.
- Fold in the stiffly beaten egg whites a little at a time.
- Pour into a greased buttered 10 inch spring form pan.
- Bake for 25 minutes.
- Remove from oven.
- Remove rim and press down while warm for a denser cake (I did not do this).
- Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.