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Ingredients
| unsalted butter: 8 Tbl |
| semisweet baking chocolate squares: 8 oz |
| eggs: 5 (large//room temp, separated) |
| granulated sugar: 3/4 cup |
| vanilla extract: 2 tsp |
| salt: 1/2 tsp |
| semisweet baking chocolate squares: 8 oz |
| light whipping cream (fluid): 1/2 cup |
| raspberries |
| whipped cream topping |
Flourless Chocolate Cake
Credit: Food.com
User rating:
-
Prep Time
24 min -
Cook Time
40 min -
Servings
7 serving(s)
Tags
- Preheat oven to 350.
- Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
- In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
- Use mixer to beat yolks together with sugar and vanilla.
- Beat whites and salt together until stiff.
- Fold chocolate mixture into yolk mixture a little at a time.
- Fold in egg whites.
- Pour into springform pan.
- Bake 40 minutes until spongy.
- Remove from oven, remove springform, cool completely.
- When cake is cool, prepare icing.
- Mix together chocolate and cream over double boiler until smooth.
- Spread over cake.
- Top with raspberries and whipped cream.