Flourless Chocolate Cake

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Flourless Chocolate Cake Powered By Docstoc
					Flourless Chocolate Cake
Yield: 1 cake
Source: Wolfgang Puck, modified by Amanda Teicher

4 ounces unsalted butter, cut into pieces
8 ounces bittersweet chocolate, cut into pieces (Ghirardelli 60% cacao is good)
5 eggs, separated
Pinch salt
6 T sugar

Double Boiler or saucepan with steel bowl to fit on top (bowl shouldn’t touch water in pan)
Cake pan: 8 inch, 9 inch, or 10 inch (springform is best)
Electric mixer

Preheat oven to 325 degrees F. Butter and dust cake pan with cocoa powder or flour. (If
using a one-piece cake pan, parchment or wax-paper circles in the bottom of the pan ensure
that the cake won’t stick to the bottom of the pan. Otherwise, the removable bottom of a
springform pan serves the same purpose)

Combine the butter and chocolate and melt in a double boiler over barely simmering water.
Whisk together the egg yolks, salt, and the sugar. Stir the melted chocolate into the egg
yolks until thoroughly combined.

With an electric mixer, beat the egg whites until they are stiff, but not dry.

Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake
for 45 minutes, or until a toothpick inserted in the center shows one or two crumbs. Gently
loosen cake from sides of pan with paring knife, and turn onto rack. As the cake cools, it will
sink and crack – do not worry.

Serve the cake with or without frosting.

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