flourless chocolate cake.

Holy. HAT.

First off, this was so rich and fancy I had to ( HAD TO) enjoy it with a huge goblet of pinot noir. It’s gluten-free and it tastes like you’ve died and gone to chocolate heaven. Don’t skimp out on using good chocolate either, people. With fresh whipped cream and a few sliced strawberries or raspberries, this dessert is quite the indulgence.

Ingredients:

• 10 ounces dark chocolate ( 60-70% cacao), coarsely chopped
• 10 tablespoons unsalted butter, softened
• 1 cup sugar
• 7 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt

Directions: 

Preheat the oven to 350 F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment. 

Using a double broiler or microwave, melt the chocolate and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until pale, light and thoroughly combined, about 5 minutes. 

With the mixer on a slow speed, add the egg yolks, beating well after each addition. After all egg yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla, and beat until just incorporated. 

In a large bowl, whisk the egg whites and salt until stiff peaks form. Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined. Do not rush the folding process. 

Pour into the prepared pan and use an offset spatula to smooth the top. Bake for 30-35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake this cake. 

Transfer to wire rack and let cool completely. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake onto the rack, peel off the parchment, and flip the cake back upright using the bottom of a 9 inch cake pan, your hands or another cooling rack.

recipe : Baked: New frontiers in baking

21 April 2010