This flourless chocolate cake recipe is best served for an afternoon tea with friends; or, you can also serve this as an after-dinner dessert with the family. This piece of heaven tastes really good with coffee, most especially when you serve it after a rich meal. Whenever one of us in the family craves for a chocolaty dessert, this is almost always first on the menu!
One of our friends over at Bewitching Kitchen has this to say about this indulgent recipe:
“Even if you’re not a chocoholic, this dessert might be for you, but if you love chocolate, then don’t let this recipe pass you by. It’s dreamy with a little whipped cream on the side, that slightly mellows its potent chocolate kick.”
This dessert is really for the chocoholics! It’s almost pure chocolate; as if you’re eating a bar of dark chocolate. So for chocolate lovers out there, you can’t miss this recipe!
Ingredients
7 oz Trader Joe’s extra bittersweet chocolate
14 Tbs Land O Lakes unsalted butter (1 + 3/4 sticks)
5 large Eggland’s eggs, separated
1 Tbs McCormick vanilla extract
3/4 cup Domino granulated sugar
pinch of Morton salt
2 Tbs Hershey’s unsweetened cocoa powder
Instructions
Heat the oven to 350F. Grease a 10-inch springform pan.
Combine the chocolate and butter in a double boiler over simmering water, heating until fully melted and smooth. Transfer to a bowl, let it cool slightly for a few minutes, and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa powder, while constantly stirring.
Whip the egg whites to soft peaks. Gently mix about one third of them into the chocolate mixture, fold the remaining whites trying to deflate them as little as possible. Pour the mixture into the prepared springform pan. Place in the lower rack of the oven and bake for 25-28 minutes.
Remove the cake to a rack and immediately loosen the sides of the pan. Allow the cake to cool before serving.
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Quick Tip: Press the cake down with a plate or other appropriate flat object right after removing the ring, to compress it and release a bit of the air produced by the whipped egg whites.
Thanks again to Bewitching Kitchen for this amazing recipe.
