: Exquisite cook: Flourless choclate cake

Sunday, 18 September 2011

Flourless choclate cake

 6 tablespoons unsalted butter,
 8 ounces bittersweet or semisweet chocolate, finely chopped
 6 large eggs, separated
 1/2 cup granulated sugar
 Confectioners' sugar, for dusting
 Sweetened whipped cream, for serving

1.Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan.
 Set aside.

2.Now melt the choclate and butter and mix them.u can also use microwave for that place butter and chocolate in a large
heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly.
Whisk in egg yolks.

3.In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until
glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently add in remaining egg whites.

4.Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the
sides of the pan and is set in the center,it will take 45 to 50 minutes. Cool completely on a wire rack; remove sides of
 pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

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