Flourless Chocolate Cake
- 2 cups sugar, divided
- 2 cups unsweetened cocoa powder, sifted
- 3 tablespoons baking powder
- 1 teaspoon salt
- 6 eggs, separated
- 1 cup whipping cream
- 8 ounces chopped baking chocolate
- 12 cup of your choice slightly thinned raspberry jam or 12 cup strawberry jam
- whipped cream (to garnish)
- fresh berries (to garnish)
- Sift cocoa, sugar, baking powder,& salt together in large bowl and set aside.
- In smaller bowl, whip yolks with remaining 1/2 cup sugar until pale yellow& thick;set aside.
- In third bowl, whip egg whites to stiff peaks; set aside.
- Heat oven to 3501.
- Gently fold yolks into dry mixture, adding water a tablespoon at a time if necessary.
- Then fold whites into chocolate mixture very gently.
- Spread batter into 2 (8") buttered cake pans.
- Bake about 45 minutes or until toothpick in center comes out clean.
- Remove and cool.
- Remove cake from pans.
- Heat cream in a small saucepan until hot.
- Remove from heat and add chocolate, stirring until smooth and shiny.
- Be sure to keep ganache warm& fluid.
- Spread jam on top of one layer and place other cake on top.
- Pour ganache over cake evenly.
- Refrigerate until set (about 30 min).
- To serve; cut into wedges and garnish with whipped cream& fresh berries.
- For a slightly less decadent version; leave out the whipped cream but use plenty of berries.
- Ha-ha.
sugar, cocoa, baking powder, salt, eggs, whipping cream, baking chocolate, your choice, whipped cream, fresh berries
Taken from www.food.com/recipe/flourless-chocolate-cake-71346 (may not work)