Flourless chocolate cake

Minus the flour … plus the chocolate! For the long weekend, our friends had a gathering to help celebrate Jason’s birthday. Since our friends are very much into wine, I was on a mission to select a dessert that would pair well with deep reds and ports. I also had the added consideration of making a dessert where the host could enjoy it as well (she doesn’t eat wheat, flour, etc.). So I searched and searched, and then compared recipes until I settled on this Chocolate Cracked Earth (Flourless Chocolate Cake) by Tyler Florence:

Flourless chocolate cake

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 stick unsalted butter
  • 9 large eggs, separated
  • 3/4 cup granulated sugar, plus 1 tablespoon
  • Confectioners’ sugar, for dusting

1. Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

2. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted.

3. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color.

4. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.

5. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.

6. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

Instead of a whipped cream topping, I opted for my go-to ice cream: Madagascar Vanilla by Three Twins Ice Cream, which goes well with the rich chocolate cake. Enjoy! We sure did 🙂


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