Flourless Chocolate Cake

By SapphireBlu957

Read more: http://www.post-gazette.com/pg/10063/1040028-34.stm#ixzz0hFR8i9Cx

Ingredients

• 8 * 8 ounces sugar-free or bittersweet chocolate, coarsely chopped
• 1/2 * 1/2 cup butter, cut into pieces and softened
• 2 * 2 whole eggs
• 4 * 4 separated eggs
• 1 * 1 cup sugar or Splenda
• 1 * 1 teaspoon vanilla extract

Details

Servings 12

Preparation

Step 1

Melt chocolate in double boiler or bowl set over hot water. Remove from heat and whisk in butter until it melts; set aside.

In a bowl, whisk whole eggs and 4 egg yolks with 1/2 cup sugar or Splenda and the vanilla, just until blended. Whisk in warm chocolate mixture.

In a separate bowl with an electric mixer, beat egg whites until foamy. Slowly add remaining sugar or Splenda. Beat until whites form soft peaks and hold their shape but are not quite stiff. Stir approximately 1/4 of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites.

Pour batter into an 8-inch springform pan that has been lined on the bottom with a round of wax paper. Smooth top of batter and place pan in a preheated 350-degree oven. Bake until top of cake is puffed and cracked and center is firm, approximately 35 to 40 minutes. Do not overbake.

Cook cake on a wire rack. Center of cake will fall as it cools. At serving time, fill center with sweetened whipped cream and dust top lightly with sifted cocoa. Run tip of a knife around edges of cake, and carefully remove sides of pan.