(Flourless cake)
Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.
- 8 oz. semi-sweet chocolate (Ghirardelli)
- 8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
- 2 cubes butter
- 1 1/4 cup sugar
- 6 eggs, separated
Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.
Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.
It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.
It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!
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