Perfect Flourless Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 12 tablespoons unsalted butter
• 12 ounces bittersweet chocolate
• 3 teaspoons vanilla extract
• 8 large eggs (separated)
• 2/3 cup brown sugar (packed)
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 tablespoon cooking oil or 1 tablespoon cooking spray, for greasing pan
• 2 tablespoons flour or 2 tablespoons rice flour, for dusting pan

Recipe

• 1 preheat oven to 325°f.
• 2 oil and flour a 9-inch springform cake round.
• 3 cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
• 4 in a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
• 5 set aside to cool slightly.
• 6 in a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
• 7 continue beating while adding the brown sugar and cream of tartar.
• 8 beat until stiff peaks form- be careful not to over beat--this is most important!
• 9 if the eggs curdle, throw them away and start over with new egg whites, seriously.
• 10 whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
• 11 gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
• 12 pour into the prepared pan.
• 13 wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
• 14 bake the cake for about 60-70 minutes or until it passes the toothpick test.
• 15 remove cake from oven and allow to cool for about an hour.
• 16 gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
• 17 remove the paper from the bottom (now the top) of the cake.
• 18 invert again onto the final plate for displaying the cake.
• 19 the cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.