Recipe of the Week: Flourless Chocolate Cake
|Image from Breville USA|
|This recipe is just a base. Feel free to add a dash of salt, espresso powder, vanilla extract, orange zest or more.|
Toppings: powdered sugar, freshly whipped cream, fresh raspberries or chocolate glaze
Preheat the oven to 275 degrees and place a rack in the center. Butter the bottom and sides of a 9-inch spring-form* pan.
*A regular baking pan will work just fine, but it's easier to remove the cake from the spring-form pan.
Add butter and chopped chocolate to a large heatproof bowl and microwave in 30-second increments, stirring each time, until the chocolate is completely melted and the mixture is uniform. Allow to cool slightly before whisking in egg yolks.
In a separate bowl, beat the egg whites until soft peaks* form.
*The mixture should be light and airy. When you turn the whisk upside down, the peaks should just start to hold, but melt back down into themselves after a second.
Gradually mix in the granulated sugar and continue beating until glossy stiff peaks* form.
*The mixture should be thick and heavy. When you turn the whisk upside down, the peaks should point straight up, collapsing very little or not at all.
If desired, add a pinch of salt (we did) or other flavorings like espresso powder (great for bringing out the chocolate flavor), vanilla extract, chopped nuts or orange zest. Whisk 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
Pour cake batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake is set in the center and it starts to pull away from the sides of the pan, about 45-50 minutes.
Set the pan on a wire rack to cool completely, then remove sides of pan.
Dust the top with powdered sugar and serve at room temperature with freshly whipped cream and raspberries.
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