So here it is. A flourless chocolate cake. Really I could stop talking right now and just let the pictures do the talking. However, I am deeply indebted to Sally over at Bewitching Kitchen. She is really a unique and cool woman. She was actually born and raised in Sao Paulo, Brazil. How cool is that?! But now she lives in Oklahoma, where she is a biochemist and molecular biologist. She sounds like quite the smarty-pants! Now I know who to call for my biology homework help…
Anyhow, you must check out her recipe page. Holy moly! She’s got loads of recipes! I really, really wanted to make one of the Brazilian dishes, but being a high school student, baking is more realistic for me rather than making an actual meal that has to be ready at a reasonable dinner time. She also has a ginormous load of bread recipes that look absolutely incredible! I know I’m gonna make her focaccia recipe next time I make pasta (and have a couple hours to spare!).
Alright, enough babbling. Head on over to Bewitching Kitchen and check out all her other awesome recipes. While you’re at it, check out the other posts by the other SRC bloggers by clicking on the blue button link thing at the end of the post!
Flourless Chocolate Cake
(adapted from Bewitching Kitchen)
**I halved this recipe! So, I used a 6-inch spring-form pan and halved all the ingredients. I kept the baking time the same and it turned out perfect! (Ingredient amounts follows below this recipe)
7 oz extra bittersweet chocolate
14 Tbs unsalted butter (1 + 3/4 sticks)
5 large eggs, separated
1 Tbs vanilla extract
3/4 cup granulated sugar
pinch of salt
2 Tbs unsweetened cocoa powder
- Heat the oven to 350F. Grease a 10-inch spring-form 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 spring-form 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.
1 1/2 cup chocolate chips
7 Tablespoons butter
3 eggs, separated
1/2 Tablespoon vanilla
1/4 cup plus 2 Tablespoons white sugar
pinch of salt
1 Tablespoon cocoa powder (I used Hershey’s Special Dark)
- Follow the same directions as the full recipe, except using a smaller spring-form pan. Keep oven temperature and baking time the same. You can tell cake is done when you try to shake it and it doesn’t jiggle in the middle.