This is a cake with a fudgy moist center and crisp fragile crust . It never fails to bake perfectly everytime. You have all the ingredients on hand, so have fun!
Preheat the oven to 325 degrees. Butter a nine inch springform pan.
Ingredients
10 ounces of bittersweet chocolate.
10 ounces of bittersweet chocolate.
6 tablespoons of butter, save the other two from the stick to butter the pan.
1/2 cup of sugar
6 eggs separated, save the whites.
Place the chocolate in a bowl suitable for the microwave. Warm the chocolate until it can be stirred and mixed well. Remove, cool for a few minutes, then add the room temperature butter. Mix well. Whisk in the egg yolks.
Beat the egg whites in a separate bowl to until soft peaks form. Add the sugar, beating the egg whites until glossy.
Whisk in 1/4 of the beaten egg whites into the chocolate mixtue. This will help in the folding process when you add the rest of the egg whites.
Using a large spatula, fold in the remaining egg whites. Pour the mixture into the buttered springform pan. Smooth the top. Place in oven and bake 40-50 minutes or until the cake is set in the center. It should jiggle just a little. Touch on top , the cake should be firm. Cool completely and sprinkle with powdered sugar.
6 eggs separated, save the whites.
Place the chocolate in a bowl suitable for the microwave. Warm the chocolate until it can be stirred and mixed well. Remove, cool for a few minutes, then add the room temperature butter. Mix well. Whisk in the egg yolks.
Beat the egg whites in a separate bowl to until soft peaks form. Add the sugar, beating the egg whites until glossy.
Whisk in 1/4 of the beaten egg whites into the chocolate mixtue. This will help in the folding process when you add the rest of the egg whites.
Using a large spatula, fold in the remaining egg whites. Pour the mixture into the buttered springform pan. Smooth the top. Place in oven and bake 40-50 minutes or until the cake is set in the center. It should jiggle just a little. Touch on top , the cake should be firm. Cool completely and sprinkle with powdered sugar.
this looks so easy and delicious!
ReplyDeleteThese flourless cakes are really easy to put together. I need to try this one. I like the idea of the whipped egg whites, must make it a little lighter! I guess that's relative with all the butter and chocolate.
ReplyDeleteLovely cake.
What a lovely cake! I love flourless cakes with whipped egg whites as they are lighter in the mouth.
ReplyDeletei love the airy look of this crust... and fudgy interior you say? sounds wonderful!
ReplyDeleteSuch an easy cake-no flour-that's what keeps it so light.
ReplyDeleteConnie-the crust is very light and flakey.
Helene- don't you love the idea of no flour-I do too!
k&S-this is a real winner and so easy go for it!
Mykitcheninhalfcups-Ihope you get the chance to bake this cake!
This looks like a great chocolate cake, and I bet it is rich, or maybe not. Thanks for stopping by my blog, I am going to love coming back here.
ReplyDeleteOh, Jann! That looks amazing!
ReplyDeleteOh my goodness! This is my kind of cake!
ReplyDeleteIt can't be that easy!
ReplyDeleteThis is a French classic. many of my French friends make it and I have a hard time eating it slowly! It is delicious!
ReplyDeleteoooooooooooh this looks spectacular! i can practically smell it!
ReplyDelete