Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 45 min
Total time: 80 min
Yield: 8
Cuisine: American
Ingredients: 8 tbsp Unsalted Butter (8 tablespoons unsalted butter); 8 oz Dark Chocolate (8 ounces bittersweet chocolate, melted); 6 pieces Egg (6 large eggs: 2 whole; 4 separated); ½ cup Caster Sugar (1/2 cup plus 1/3 cup superfine sugar); 1 tsp Vanilla (1 teaspoon vanilla extract (I omit because I added booze.)) — optional; ½ tsp Sea Salt (1/2 teaspoon nice sea salt (such as Maldon) or kosher salt); 1 tbsp Orange Liqueur (1-2 tablespoons Grand Marnier or Cointreau (optional) — up to 2) — optional; 0 pieces Icing Sugar (powdered sugar for garnish); 0 pieces Malted Eggs (mini malted eggs or Cadbury cream eggs or whatever you like); 0 pieces Whipped Cream (slightly sweetened whipped cream for serving)

A dense, flourless chocolate cake made by folding whipped egg whites into a chocolate-butter base, baked until cracked and served with whipped cream.

80 minAmerican

Servings8

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Vegetarian
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Steps

1Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.
2For the cake: Stir butter into chocolate and let cool. (Note: You can melt the chocolate in a bowl over simmering water or in the top of a double boiler or in the microwave.) Whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.
3Whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix. Add the vanilla (if using), the salt, and the booze, if using, and stir to combine.
4In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.
5Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate. Once completely cool, arrange Easter eggs on top. Serve with whipped cream.