Flourless Chocolate Cake
Ingredients
The cake
-
1
tablespoon
unsweetened cocoa powder for dusting
-
10
ounces
bittersweet chocolate, chopped
-
¾
cup
butter, cut into pieces (1 ½ sticks)
-
5
large
egg yolks
-
¼
cup
granulated sugar
-
2
tablespoons
granulated sugar (divided)
-
1
tablespoon
espresso
-
1
teaspoon
vanilla extract
-
⅛
teaspoon
salt
-
3
large
egg whites
The glaze
-
½
cup
butter, cut into pieces (1 stick)
-
8
ounces
bittersweet chocolate, chopped
-
2
tablespoons
corn syrup
For serving
-
optional
Raspberry coulis
Instructions
- Preheat the oven to 300°F and prepare an 8-inch round cake pan.
- Melt the chocolate and butter in a double boiler, then cool slightly.
- Beat the egg yolks, sugar, espresso, vanilla, and salt until thick and pale.
- Combine the melted chocolate mixture with the egg yolk mixture.
- Whip the egg whites until foamy, add remaining sugar, and beat until medium-firm peaks form.
- Fold the egg whites into the chocolate mixture in two batches.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 35 minutes until the cake is puffed and a toothpick comes out moist.
- Cool the cake for at least 30 minutes before inverting onto a plate.
- Chill the cake for at least 4 hours or overnight.
- Prepare the glaze by melting chocolate and butter in a double boiler.
- Whisk in corn syrup until smooth, then pour over the chilled cake.
- Refrigerate until the glaze is firm, at least 2 hours, and serve with raspberry coulis if desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
485
Total fat
37g
Total carbohydrates
33g
Total protein
5g
Sodium
200mg
Cholesterol
130mg
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