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.
11 comments:
this looks so easy and delicious!
These 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.
Lovely cake.
What a lovely cake! I love flourless cakes with whipped egg whites as they are lighter in the mouth.
i love the airy look of this crust... and fudgy interior you say? sounds wonderful!
Such an easy cake-no flour-that's what keeps it so light.
Connie-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.
Oh, Jann! That looks amazing!
Oh my goodness! This is my kind of cake!
It can't be that easy!
This is a French classic. many of my French friends make it and I have a hard time eating it slowly! It is delicious!
oooooooooooh this looks spectacular! i can practically smell it!
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