Flourless Chocolate Cake

Cake never lasts long in my house.  Especially flourless chocolate cake.  This light and fluffy cake is rich in dark chocolate and can be topped with whipped cream, ice cream or a simple raspberry sauce.  Although, my youngest daughter loves to smother her flourless chocolate cake with chocolate sauce.

And I do have the loveliest of chocolate sauce recipes.  A Mexican chocolate sauce.  It’s divine!  Just click on the words “Mexican chocolate” and it’ll take you right to the recipe.  A little sweet, a little spicy.  A perfect topping for a perfect cake.

Happy Baking!

Flourless Chocolate Cake

Ingredients

10 oz dark chocolate (60% cocoa solids)

½ cup unsalted butter

½ cup granulated sugar

6 eggs: 2 whole eggs, 4 separated eggs

1 teaspoon coffee extract (or add 1 teaspoon cinnamon)

Large 9 inch fluted pan or spring form pan

For the topping:

2 cups heavy cream

1 teaspoon coffee extract

2 tablespoons granulated sugar

Cocoa powder for dusting

Fresh raspberries for garnish (optional)

Directions

Whip together heavy cream, coffee extract and sugar until cream is nicely firm

Directions

Preheat the oven to 350F.  Liberally grease the cake pan with either butter, Crisco or coconut butter.

In a saucepan melt the chocolate pieces over a double boiler or low heat and then add the butter.  Whisk gently to incorporate the butter.

In a mixing bowl, whisk the 2 whole eggs and 4 egg yolks with the ½ cup of sugar.  Once light and fluffy, slowly add in the melted chocolate and butter, a little at a time so you don’t cook the eggs.

In a second bowl, whisk the 4 egg whites and a tablespoon of sugar until the egg whites nicely hold their shape.  Add about ½ cup of the egg whites to the chocolate mixture and incorporate into the batter.  Then slowly fold in the remaining egg whites being careful not to over mix.

Pour the batter into the cake pan and bake for about 30-35 minutes or until the cake is nice and firm in the center.

Once the cake is done, cool slightly and then with a knife roll around the edges to loosen the cake from the pan.  Carefully remove the cake from the pan onto a cake platter.   The cake will fall a bit in the center and looks very rustic which is absolutely ok.

Prepare the whipped cream topping and then pour on top of cake.  Dust with cocoa powder and serve with fresh raspberries, strawberries, or sliced papaya.

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