Chocolate Flourless Cake

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 1 10inch cake
• Serves: 16

ingredients

• 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

1. Preheat oven to 350°F.
2. Melt chocolate and cool.
3. Melt butter.
4. In a bowl, combine melted chocolate and butter.
5. Beat in the sugar and egg yolks.
6. Whisk in the vanilla, and cocoa powder and salt.
7. Beat egg whites until a soft to heavy peaks.
8. Fold in the stiffly beaten egg whites a little at a time.
9. Pour into a greased buttered 10 inch spring form pan.
10. Bake for 25 minutes.
11. Remove from oven.
12. Remove rim and press down while warm for a denser cake (I did not do this).
13. Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.

Reviews

[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 425° for 15mins. Cool to room temp & refrigerate for 2 hours before removing from pan. Top with powdered sugar or serve with whipped cream. Yummy!

 

[Krystaline]

I made this for my mom's birthday and it turned out great! Everyone loved it. I used Guttiard Bittersweet chocolate, I think its 72% cocoa. I did press down on the cake while it was warm to make it denser. I also made it the day before I served it and chilled it in the fridge overnight and let it come to room temperature before serving with a dollop of whipped cream and fresh raspberries, drizzled in a dark chocolate sauce. It was almost like slicing through a cheesecake with moist bits clinging to the knife. I could easily eat a slice plain...it is like an ultra rich, moist, dark, fudgy brownie. Excellent!