This flourless chocolate cake has been a ‘go-to’ recipe in my family for as long as I can remember. I’m not even a huge chocolate fan, and I love this dense, rich cake. It’s the kind of recipe you can dress up with a little fresh whipped cream and some berries, or you can just put a piece on a napkin and eat it in your back yard. Regardless of where you take it, be sure to bring a copy of the recipe, lots of people will be asking for it!
Chocolate is obviously the star of this recipe, so buy a good quality chocolate. This isn’t the place to use up the cheap stuff in the back of your cupboards!
- 6 oz. semisweet or bittersweet chocolate (pick whichever kind of chocolate you prefer, personally I like to use 3 oz. of each)
- ⅔ cup granulated sugar
- 6 eggs, separated
- 6 tbl. butter
- pinch of salt
- 2 tsp. vanilla extract
- Preheat the oven to 350 degrees and spray an 8-inch cake pan with non-stick spray then lightly dust with cocoa powder.
- Chop up the chocolate then melt in a double boiler. Once melted, set aside to cool slightly.
- Beat the egg whites with an electric mixer until soft peaks form, then set aside.
- Cream the butter and sugar with an electric mixer for several minutes until the mixture is pale, light and fluffy. Stir in the vanilla extract and salt, then add the egg yolks one at a time. Stir until the mixture is well combined and has a light consistency. Add the cooled, melted chocolate and mix until smooth. Gently fold in the egg whites, stirring until just combined.
- Pour into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the middle comes out clean. The top will be puffy and may crack slightly as it cools. Chill in the fridge until ready to eat. Serve with fresh whipped cream and berries, or enjoy it plain.
Source: Family Recipe