I developed this recipe for Vegetarian Times as part of a Mother's Day menu, and it makes for a great dessert for Valentine's Day or Passover. Similar to a chocolate souffle, the cake will rise, then fall slightly when cooled, leaving a cracked top. Serve it with fresh strawberries and a dollop of fresh whipped cream or ice cream. This cake is ideal for entertaining, as it can be made up to two days in advance and stored at room temperature. For perfect, clean-cut pieces, dip the knife in hot water before cutting each slice.
Flourless Chocolate Cake
- 8.5 oz bittersweet (60% cacao) chocolate chopped
- 3/4 cup unsalted butter
- 4 large eggs, separated at room temperature, divided
- 1/2 cup sugar separated
- Preheat oven to 300˚F. Coat 9-inch springform pan with cooking spray.
- Melt chocolate and butter in double boiler. Remove from heat, and whisk until smooth and glossy. Mix egg yolks with 1/4 cup sugar and stir into chocolate mixture.
- Beat egg whites with electric mixer on high until foamy. Add remaining 1/4 cup sugar and beat until stiff peaks form, about 4 minutes. Gently fold egg whites into chocolate mixture until just combined. Pour into prepared pan and bake in center of oven for 40 minutes, or until toothpick inserted into center comes out mostly clean.
- Cool and enjoy!