Flourless Chocolate Cake Recipe

Ingredients

• 4 eggs, separated
• 10 tablespoons butter, cubed
• 1/2 cup sugar
• 6 ounces semisweet chocolate, chopped
• 3 ounces unsweetened chocolate, chopped
• 2 teaspoons vanilla extract
• Chocolate Ganache (recipe also in Recipe Finder), optional
• 1/4 cup finely ground pecans, toasted
• Sliced strawberries and fresh mint, optional

Directions

• Let eggs stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolate over low heat, stirring constantly. Cool until mixture is lukewarm.
• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.
• In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
• Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes.
• Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired. Yield: 16 servings.

Flourless Chocolate Cake published in Complete Guide to Baking , p130