Flourless Chocolate Cake
- 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, cut into small pieces
- 12 ounces semi-sweet chocolate chips
- 6 large eggs, separated
- 3/4 cup Granulated Sugar, divided
- 1 teaspoon vanilla
- fresh fruit and whipped cream for garnish
- 1 cup heavy cream
- 1 to 2 tablespoons Domino® Granulated Sugar
- 1/2 teaspoon vanilla
Preheat oven to 350°F. Grease a 9-inch springform pan with butter. Line bottom of pan with parchment paper; coat paper with additional butter. Wrap outside of pan with foil.
In a medium, heavy-bottomed saucepan, melt butter over low heat. Add chocolate, stirring until it melts. Once melted, immediately remove from heat. Continue stirring to cool chocolate until lukewarm.
In a large bowl, using an electric mixer, beat egg yolks and 6 tablespoons sugar until pale in color, about 3 to 5 minutes. Mix in cooled chocolate and vanilla; set aside.
In a separate bowl, beat egg whites until foamy, then add in remaining sugar until mixture forms stiff peaks. Fold egg whites into chocolate in three batches.
Pour into prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into center comes out clean. Remove from oven to cooling rack. As cake cools, it will sink and crack slightly. If top doesn't sink, press down gently with your hand after it is completely cooled. Using a butter knife, release sides from pan before removing cake. Invert onto a flat, 10-inch plate or board; remove parchment and turn over onto serving dish.
In a large, cold, bowl with electric mixer on medium, whip cream until it doubles in size. Beat in vanilla and sugar until peaks form.
Serve whipped cream and/or fresh fruit as a garnish.
Be sure beaters are clean and dry before reusing in a recipe.
Decorate the top with melted chocolate, if desired.
This recipe is Kosher for Passover.