Recipes..Flourless Chocolate Cake
This flourless chocolate cake is made with only three ingredients and is incredibly easy to make. Rich and velvety smooth with an intense chocolate flavor that is unforgettable, this is truly a chocolate-lover�s dream dessert.
Ingredients
Flourless Chocolate Cake
1 pound bittersweet chocolate, chopped (454 grams)
1/2 pound salted butter (2 sticks)
6 large eggs (at room temperature)
Easy Raspberry Sauce
4 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
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Instructions
For the Flourless Chocolate Cake
Preheat the oven to 425�F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil.
Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted. (You can also melt the chocolate and butter in the microwave if you stop the microwave every 15 to 20 seconds to stir).
Optional step: While the eggs are still in their shells, place them in warm water (about body temperature or slightly warmer) for about 10 minutes. Warm Eggs will beat with a higher volume.
Crack the eggs into a large mixing bowl and whisk until tripled in volume and soft peaks form. This may take 4 to 5 minutes.
Using a wide spatula, fold 1/2 the egg mixture into the chocolate mixture until almost all the streaks are gone. Gently fold in the rest of the eggs until no streaks appear and all the chocolate is blended with the eggs.
Pour the batter into the prepared springform pan and smooth the batter with a spatula.
Place the pan into a larger pan and pour hot water into the larger pan until the springform pan is sitting in about 1 inch of water. Try not to get any water in the springform pan.
Bake for 5 minutes then cover loosely with foil and bake for another 10 minutes.
Remove from the oven and let cool at room temperature for 40 to 50 minutes. The cake will look wet and jiggly while it is still warm. After the cake comes to room temperature, cover it with plastic wrap and refrigerate it for 2 to 3 hours until firm
Ingredients
Flourless Chocolate Cake
1 pound bittersweet chocolate, chopped (454 grams)
1/2 pound salted butter (2 sticks)
6 large eggs (at room temperature)
Easy Raspberry Sauce
4 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
Get Ingredients Powered by Chicory
Instructions
For the Flourless Chocolate Cake
Preheat the oven to 425�F. Grease an 8 inch springform pan and line the bottom of the pan with parchment paper. Wrap the outside of the pan with heavy duty foil.
Combine the butter and chocolate in a large bowl. Place the bowl over a pan of hot water and stir occasionally until the chocolate is completely melted. (You can also melt the chocolate and butter in the microwave if you stop the microwave every 15 to 20 seconds to stir).
Optional step: While the eggs are still in their shells, place them in warm water (about body temperature or slightly warmer) for about 10 minutes. Warm Eggs will beat with a higher volume.
Crack the eggs into a large mixing bowl and whisk until tripled in volume and soft peaks form. This may take 4 to 5 minutes.
Using a wide spatula, fold 1/2 the egg mixture into the chocolate mixture until almost all the streaks are gone. Gently fold in the rest of the eggs until no streaks appear and all the chocolate is blended with the eggs.
Pour the batter into the prepared springform pan and smooth the batter with a spatula.
Place the pan into a larger pan and pour hot water into the larger pan until the springform pan is sitting in about 1 inch of water. Try not to get any water in the springform pan.
Bake for 5 minutes then cover loosely with foil and bake for another 10 minutes.
Remove from the oven and let cool at room temperature for 40 to 50 minutes. The cake will look wet and jiggly while it is still warm. After the cake comes to room temperature, cover it with plastic wrap and refrigerate it for 2 to 3 hours until firm
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