Flourless Chocolate Cake

By altschiller

Ingredients

• 8 tablespoons unsalted butter
• 8 ounces semisweet chocolate
• 5 large eggs, room temp, separated
• 3 ⁄4 cup sugar
• 2 teaspoons vanilla
• 1 ⁄2 teaspoon salt
• 8 ounces semisweet chocolate
• 1 ⁄2 cup cream
• raspberries
• whipped cream

Details

Servings 1
Preparation time 24mins
Cooking time 64mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 350.

Grease 9" springform pan with 1 tablespoons of butter, dust with flour.

In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat

Use mixer to beat yolks together with sugar and vanilla.

Beat whites and salt together until stiff.

Fold chocolate mixture into yolk mixture a little at a time.

Fold in egg whites.

Pour into springform pan.

Bake 40 minutes until spongy. Don't overcook. Top should just be firm to the touch.

Remove from oven, remove springform, cool completely.

When cake is cool, prepare icing.

Mix together chocolate and cream over double boiler until smooth.

Spread over cake.

Recipe can be doubled.

Top with raspberries and whipped cream.