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    Flourless Chocolate Cake


    Source of Recipe


    Lily McFarland


    Recipe Introduction


    French Specialty
    Utensils: 10" spring-form pan, parchment paper for lining,hand mixer,pot,2 large bowls,spatulas and wooden spoon.


    List of Ingredients


    • 12 ounces semi-sweet chocolate, chopped
    • 3/4 cup (1 1/2 sticks) butter, cut into pieces
    • 6 large eggs, separated
    • 12 Tbsp. sugar
    • 2 tsp. vanilla extract
    • Glaze:
    • 1/2 cup whipping cream
    • 1/2 cup dark corn syrup
    • 9 ounces sweet chocolate, chopped


    Instructions


    1. Preheat oven to 350 degrees.
    2. Butter 9" diameter springform pan. Line botton of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil.
    3. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
    4. Using a electric mixter, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.
    5. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
    6. Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
    7. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
    8. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes.
    9. Cool cake in pan on rack (cake will fall).
    10. Gently press down crusty top to make evenly thick cake.
    11. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9" diameter tart pan botton atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
    12. For Glaze: Bring crean and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
    13. Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake, smooth sides and top.
    14. Place cake on platter. Chill until glaze is firm, abut 1 hour. (Can be made 1 day aahead. Cover, store at room temperature.)
    15. Garnish with chocolate shavings or leaves.
    16. Serve at room temperature. Enjoy!


    Final Comments


    Recipe source: Mom
 

 

 

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