Flourless Chocolate Cake

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter
8 oz	227g	Semisweet chocolate - coarsely chopped
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
1/2 teaspoon	2.5ml	Vanilla extract
3/4 cup	148g / 5.2oz	Granulated sugar - divided
4		Eggs - separated
2 tablespoons	30ml	Confectioners' sugar
1/2 cup	118ml	Whipping cream - whipped

Recipe Instructions

Heat the oven to 375 degrees. Line the bottom of a 9-inch round cake pan with parchment paper, then grease with 1 teaspoon butter.

In a small saucepan, combine the chocolate and the remaining one-half cup butter over low heat and melt, stirring often until smooth. Stir in the vanilla, remove from the heat and cover to keep warm.

In a medium bowl, using an electric mixer, beat one-half cup of the granulated sugar with the egg yolks until pale in color. In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly add the remaining one-fourth cup granulated sugar to the egg whites, beat until stiff peaks form, about 30 seconds.

Using a plastic spatula, gently stir the egg yolk mixture into the egg whites just until combined. Then gently stir in the melted chocolate until the mixture is a uniform chocolate color.

Pour the batter into the prepared pan. Bake the cake until a fork or toothpick inserted in the center comes out dry, about 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto a serving plate and let cool completely. Remove the parchment paper. Using a fine-mesh sieve, dust the top of the cake with the confectioners' sugar. Top each serving with a dollop of whipped cream.

This recipe yields 6 to 8 servings.

Each serving: 387 calories; 5 grams protein; 39 grams carbohydrates; 2 grams fiber; 26 grams fat; 15 grams saturated fat; 149 mg. cholesterol; 39 mg. sodium.

Source:
The Los Angeles Times, 05-05-2004

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