Flourless Chocolate Cake
- 7 ounces, weight Butter, Chopped
- 1/2 pounds, 7/8 ounces, weight Dark Chocolate, Chopped
- 4 whole Eggs, Separated
- 1 cup Castor Sugar, Divided
- 1. Preheat oven to 160u0b0C/140u0b0C fan-forced (320u0b0F or 285u0b0F for convection). Grease a 6cm-deep, 22cm (base) round springform cake pan. Line the base and side with baking paper.
- 2. Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure the bowl doesn't touch water). Stir over low heat until smooth.
- 3. Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat egg whites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
- 4. Add chocolate mixture to egg yolk mixture. Mix to combine. Add 1/4 of the egg white mixture. Mix well. Fold in remaining egg white mixture. Pour into prepared pan.
- 5. Bake for 50 minutes or until top is firm to touch and a skewer inserted into the centre has moist crumbs clinging to it. Cool cake in the pan. Serve.
weight butter, chocolate, eggs, sugar
Taken from tastykitchen.com/recipes/desserts/flourless-chocolate-cake-4/ (may not work)