2/04/2008
Flourless Chocolate Cake
12oz semisweet or bittersweet chocolate
3/4 cup unsalted butter
6 large eggs, separated
pinch of cream of tartar
1/2 confectioners' sugar
whipped cream (optional)
>how to make<
*Preheat the oven to 300 degrees.
*Grease a 9" cake pan and cover the bottom with a round of baking parchment or a wax paper.
*Grease the paper.
*Boil a kettle of water.
*In the top of a double boiler set over simmering water, melt the chocolate and butter.
*When smooth, remove from the heat and whisk in the egg yolks until thoroughly combined.
*Pour the mixture into a large bowl.
*In a separate bowl, beat the egg whites with the cream of tartar until stiff.
*Add the sugar and continue beating until stiff and well combined.
*Gently fold a third of the egg whiles into the chocolate mixture.
*Then fold in the rest.
*Scrape the bater into the pan, smoothing the top.
*Place the pan in a larger pan and pour in the boiling water to come halfway up the sides of the cake pan.
*Carefully place in the preheated oven and bake for 35 to 40 minutes, or until a knife inserted in the center of the cake comes out clean.
*Remove the cake pan from the pan of water and cool in its pan for 10 minutes on a rack.
*Run a knife around the sides and turn the cake out onto a wax-paper-covered plate or a baking sheet.
*Remove the wax paper from the bottom of the cake, cover with a serving plate, and flip over again.
*Cool to room temperature.
*Serve with whipped cream, if desired.
*Store, covered, at room temperature.
>memo<
I used heart-shaped pans for Valentine theme.
12oz semisweet or bittersweet chocolate
3/4 cup unsalted butter
6 large eggs, separated
pinch of cream of tartar
1/2 confectioners' sugar
whipped cream (optional)
>how to make<
*Preheat the oven to 300 degrees.
*Grease a 9" cake pan and cover the bottom with a round of baking parchment or a wax paper.
*Grease the paper.
*Boil a kettle of water.
*In the top of a double boiler set over simmering water, melt the chocolate and butter.
*When smooth, remove from the heat and whisk in the egg yolks until thoroughly combined.
*Pour the mixture into a large bowl.
*In a separate bowl, beat the egg whites with the cream of tartar until stiff.
*Add the sugar and continue beating until stiff and well combined.
*Gently fold a third of the egg whiles into the chocolate mixture.
*Then fold in the rest.
*Scrape the bater into the pan, smoothing the top.
*Place the pan in a larger pan and pour in the boiling water to come halfway up the sides of the cake pan.
*Carefully place in the preheated oven and bake for 35 to 40 minutes, or until a knife inserted in the center of the cake comes out clean.
*Remove the cake pan from the pan of water and cool in its pan for 10 minutes on a rack.
*Run a knife around the sides and turn the cake out onto a wax-paper-covered plate or a baking sheet.
*Remove the wax paper from the bottom of the cake, cover with a serving plate, and flip over again.
*Cool to room temperature.
*Serve with whipped cream, if desired.
*Store, covered, at room temperature.
>memo<
I used heart-shaped pans for Valentine theme.
Labels: bittersweet chocolate, chocolate, chocolate cake, semisweet chocolate, St. Valentine's Day