Chocolate Sin

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 10
    ounces semisweet chocolate, broken into small pieces
  • 12
    cup lightly-salted butter, cut into 8 pieces
  • 6
    large eggs, separated,at room temperature
  • 1
    cup sugar
  • 2
    teaspoons Creme de Cacao, kahlua or dark rum
  • 12
    teaspoon vanilla
  • 1 12
    cups whipping cream, well chilled
  • 2 12 - 3
    tablespoons powdered sugar
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DIRECTIONS

  • Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
  • Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
  • Melt chocolate with 1/2 cup (125ml) butter.
  • Keep chocolate warm over a pan of warm, tap water.
  • Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
  • Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
  • Add chocolate mixture to the yolk mixture, beat until completely smooth.
  • Add creme de cacao and vanilla, beat until blended.
  • Beat egg whites in medium mixer bowl at high speed until soft peaks form.
  • Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
  • Fold whites gently but thouroughly into chocolate mixture.
  • Pour batter evenly into reserved pan, smooth top.
  • Bake 15 minutes.
  • Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
  • Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
  • Total baking time is 1 hour.
  • Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
  • Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
  • Remove toweling and cool cake completely.
  • Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
  • Whip cream in chilled mixer bowl on high speed until soft peaks form.
  • Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
  • Dust top of cake with remaining powdered sugar just before serving.
  • Serve cake at room temperature with whipped cream.
  • "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."
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