Flourless Chocolate Cake

Category,
Yields12 Servings
For the Cake:
 12 oz semi-sweet chocolate
 1 ½ sticks Margarine
 6 Large Eggs, separated
 ¾ cup sugar
 1 tsp Vanilla Extract
For the Glaze:
 9 oz Good Quality Chocolate
 1 ½ sticks Margarine
 1 ½ tsp Water
 1 ½ tsp Cocoa
 1 ½ tsp Sugar
1

Preheat oven to 350 degrees.

2

Grease a 9" springform pan. Line the bottom of the pan with parchment and grease the paper. Wrap the outside of the pan with foil.

3

Melt chocolate with margarine in a heavy pot over low heat, stirring until melted and smooth. Remove from flame and cool to lukewarm by stirring often.

4

Beat egg yolks and 6 tablespoons sugar 3 minutes or until mixture is thick and pale. Fold in melted chocolate. Then fold in vanilla extract.

5

In a clean bowl with clean beaters, whip egg whites until soft peaks form.  Gradually add remaining 6 tablespoons sugar, beating until firm peaks form.

6

Fold whites into yolk mixture in three additions. Pour batter into prepared pan. Bake until top is puffed and cracked, approximately 50 minutes.

7

Cool cake on a rack. It will fall in. Gently press down cake to make it uniformly even.

8

Prepare glaze.Melt chocolate and margarine in a double boiler. Dissolve cocoa in water and stir into melted chocolate. Add sugar and stir until smooth. Cool until lukewarm and spread half a cup of the glaze on the top and sides of the cake. Freeze until set, about 5 minutes. Spread remaining glaze over cake. Serve chilled.

Category,

Ingredients

For the Cake:
 12 oz semi-sweet chocolate
 1 ½ sticks Margarine
 6 Large Eggs, separated
 ¾ cup sugar
 1 tsp Vanilla Extract
For the Glaze:
 9 oz Good Quality Chocolate
 1 ½ sticks Margarine
 1 ½ tsp Water
 1 ½ tsp Cocoa
 1 ½ tsp Sugar

Directions

1

Preheat oven to 350 degrees.

2

Grease a 9" springform pan. Line the bottom of the pan with parchment and grease the paper. Wrap the outside of the pan with foil.

3

Melt chocolate with margarine in a heavy pot over low heat, stirring until melted and smooth. Remove from flame and cool to lukewarm by stirring often.

4

Beat egg yolks and 6 tablespoons sugar 3 minutes or until mixture is thick and pale. Fold in melted chocolate. Then fold in vanilla extract.

5

In a clean bowl with clean beaters, whip egg whites until soft peaks form.  Gradually add remaining 6 tablespoons sugar, beating until firm peaks form.

6

Fold whites into yolk mixture in three additions. Pour batter into prepared pan. Bake until top is puffed and cracked, approximately 50 minutes.

7

Cool cake on a rack. It will fall in. Gently press down cake to make it uniformly even.

8

Prepare glaze.Melt chocolate and margarine in a double boiler. Dissolve cocoa in water and stir into melted chocolate. Add sugar and stir until smooth. Cool until lukewarm and spread half a cup of the glaze on the top and sides of the cake. Freeze until set, about 5 minutes. Spread remaining glaze over cake. Serve chilled.

Flourless Chocolate Cake

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