Flourless Chocolate Cake
Ingredients
-
8
tablespoons
unsalted butter
-
8
ounces
bittersweet chocolate, melted
-
6
large
eggs (2 whole; 4 separated)
-
½
cup
superfine sugar
-
⅓
cup
superfine sugar
-
1
teaspoon
vanilla extract (optional)
-
½
teaspoon
sea salt
-
1–2
tablespoons
Grand Marnier or Cointreau (optional)
-
as needed
none
powdered sugar for garnish
-
as needed
none
mini malted eggs or Cadbury cream eggs
-
as needed
none
slightly sweetened whipped cream for serving
Instructions
- Preheat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
- Melt the butter with the chocolate and let it cool.
- Whisk the 4 egg whites until foamy, gradually adding ½ cup sugar until stiff but not too stiff, and set aside.
- In another bowl, whisk the 2 whole eggs and 4 egg yolks with ⅓ cup sugar and vanilla until combined.
- Stir the melted chocolate mixture into the egg mixture, then add the salt and optional booze, and mix well.
- Fold the egg whites into the chocolate mixture in three additions.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes until the cake rises and cracks.
- Cool the cake on a wire rack; it will sink and crack as it cools.
- Once cool, carefully remove the cake from the pan and place it on a serving plate, decorating with Easter eggs and serving with whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
150mg
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