Cake - flourless chocolate cake

By tinathorn

Ingredients

• 9 Eggs
• 1 Pound of good dark chocolate (I used 1 and a 1/2 of those big gold wrapped Lindt chocolate bars)
• 1/2 cup of butter
• 3/4 cup granulated white sugar

Details

Adapted from gettingmyjustdesserts.blogspot.ca

Preparation

Step 1

Preheat you oven to 350 degrees F. Grease a 9x3" circular spring form pan.

Separate your eggs, put the whites in the clean and very dry bowl of your stand mixer. Put the yolks in a side bowl

Set your mixer on medium and whip your egg whites to firm peaks (make sure everything you use is COMPLETELY dry or the egg whites won't whip up). Once your egg whites are done, put them in bowl or side plate.

Stiff peak egg whites

While your egg whites are whipping up, chop up your chocolate into little pieces and put it in a bowl and put that bowl over simmering water. Add the butter. Keep stirring and let it melt. Once it has melted, turn off the heat.

The melted chocolate with butter

Once your egg whites are in a side bowl, put your yolks in the bowl of the stand mixer with the sugar (no need to wash the bowl). Whip your yolks and sugar together until pale yellow.

A little at a time, add the melted chocolate to your egg yolk mixture. Don't put it all in at the same time because if your chocolate is too warm you'll scramble your egg yolks.

Egg yolk, sugar, and chocolate mixture

Gently fold in half your egg whites into your yolk/chocolate mixture. Once they have been incorporated, fold in the rest of your egg whites.

Pour your batter into the prepared spring form pan and bake for 35-40 minutes. When it's done you'll see the top start to crack along the sides and when you insert a toothpick it should come out with a little moist crumb stuck to it. Let it cool for about 10 minutes before removing the sides of the pan.