Flourless Chocolate Cake
The better the chocolate, the better the flavors!
A divine cake that tastes even better topped off with ice cream.
Ingredients
3 tbsp butter
170g bittersweet chocolate
6 eggs, separated
3/4 cup sugar, divided
1 tbsp instant-espresso powder
2 tbsp cocoa powder
1/4 teaspoon coarse salt
1 tablespoon vanilla extract
Method
Preheat oven to 350°F/180°C. Line a 9-inch springform pan with baking paper.
In the microwave or over a ban-marie, melt the butter and chocolate, stirring until smooth.
Beat together egg yolks and 1/4 cup sugar with a mixer on medium-high speed until thick and pale, about 3 minutes.
Add espresso powder, cocoa powder, salt, vanilla and the melted chocolate mixture; beat for 1 more minute.
In another bowl, beat egg whites on medium-high speed until foamy.
Gradually add the remaining sugar, beating until stiff peaks form, about 5 minutes. Fold into the chocolate mixture in 3 batches.
Transfer the batter to pan and bake until set, 40 to 45 minutes. Let the cake cool completely in the pan.
Serve with icecream and dust with icing sugar.
