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Flourless Chocolate Cake

One bite of fudgy Flourless Chocolate Cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.

16 ServingsPrep: 20 min. + standing Bake: 40 min. + cooling

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.

2 of 2

Flourless Chocolate Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 piece) equals 138 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 88 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.