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Lacy Flourless Chocolate Cake




Source of Recipe


epicurious






Recipe Introduction


This cake is always fudgy and luscious. The ground almonds give it body.





List of Ingredients



• 2 ounces unsweetened chocolate, broken into small pieces
  
• 4 ounces semi-sweet chocolate, broken into small pieces
  
• 9 tablespoons unsalted butter, at room temperature
  
• 3/4 cup sugar
  
• 3 tablespoons ground almonds
  
• 5 large eggs, separated
  
• Pinch of salt
  
• Chocolate Icing:
  
• 4 tablespoons (1/2 stick) unsalted butter
  
• 2 ounces semi-sweet chocolate
  
• 2 ounces unsweetened chocolate
  
• 3 tablespoons heavy (whipping) cream
  
• 2/3 cup sifted confectioners' sugar
  
• 1 teaspoon pure vanilla extract
  
• Confectioners' sugar, for dusting
  
• Whipped cream (optional), for garnish
  






Instructions



1. Preheat oven to 350°F. Butter a 9x3-inch round springform pan; line bottom with buttered wax paper. Flour the pan, shaking out excess.
   
   
2. Prepare cake: Place both chocolates in a double boiler over simmering water; stir until melted. Scrape chocolate into a bowl. Cool 3 minutes.
   
   
3. Gradually stir the butter into the chocolate. Add 1/2 cup sugar and the almonds. Stir in egg yolks, one at a time.
   
4. Beat egg whites and salt in a bowl until they form soft peaks. Add 1/4 cup sugar and beat just until whites hold their shape. Fold whites, in thirds, into the chocolate. Pour batter into pan; bake 35 minutes. Cool pan on a wire rack.
   
   
5. Remove sides of the cake pan. Invert cake onto a wire rack. Remove bottom of pan and wax paper. Cool completely.
   
   
6. Prepare icing: Melt the butter and chocolates in a double boiler over simmering water, whisking constantly. Remove from heat; whisk in cream. Whisk in confectioners' sugar and vanilla.
   
7. Place cake on a rack over a baking sheet; pour warm icing over cake. Spread with a spatula, making sure to ice the sides. Let rest for 2 hours.
   
8. Transfer cake to a serving platter. Lightly place a paper doily on the surface. Sprinkle confectioners' sugar over the top so it leaves a pattern; carefully lift off the doily and discard. Serve the cake with whipped cream, if desired.
   
   






Final Comments


Serves 8