Flourless Chocolate Cake
Ingredients:
8 oz. Chocolate, semisweet, chopped
4 oz. Butter
6 ea. Eggs, separated
½ C+ 2 Tbsp. Granulated sugar
Procedure
- Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of ramekins.
- Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
- Whisk together the egg yolks with ½ cup sugar until thick and pale yellow in color.
- Stir chocolate into the egg yolk mixture.
- Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
- In several additions, fold meringue into chocolate mixture.
- Pour batter into prepared pan. Bake in a hot-water bath until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes.
- Transfer pan to rack. Cool 10 minutes.
- Using small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment.
A note from Chef Don Sexauer: If you let it cool you can lift the entire cake up to your mouth and eat the whole thing in one sitting. Oh you might need a little milk to go with it! One cake serves one person who really really loves chocolate. (Let the others make their own!)