Zutaten für Perfect Flourless Chocolate Cake
- Unsalted Butter
- Bittersweet Chocolate
- 1 teaspoon vanilla extract
- Eggs
- 1/2 cup (100g) granulated brown sugar
- Salt
- 1/4 teaspoon cream of tartar
- Cooking Oil
- Sweet rice flour for dusting pan (optional, for gluten-free)
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Zubereitung von Perfect Flourless Chocolate Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- In a double boiler over gentle heat, melt 8 ounces (225g) of high-quality bittersweet chocolate and 6 tablespoons (85g) of unsalted butter until completely smooth.
- Remove from heat and let cool slightly.
- In a clean, dry mixing bowl, beat 6 large egg whites with 1/4 teaspoon of cream of tartar until soft peaks form.
- Gradually add 1/2 cup (100g) of granulated brown sugar while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat!
- In a separate bowl, whisk together 6 large egg yolks and 1 teaspoon of vanilla extract.
- Gently fold the egg yolk mixture into the cooled chocolate mixture.
- Carefully fold the whipped egg whites into the chocolate mixture in two additions, being gentle to maintain airiness.
- Pour batter into the prepared pan.
- Wrap the bottom of the pan tightly with aluminum foil.
- Place the pan in a larger baking sheet and pour in enough hot water to come halfway up the sides of the springform pan (bain-marie).
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Remove from oven and let cool completely in the pan for at least 1 hour.
- Run a thin knife around the edge of the pan to loosen the cake.
- Invert the cake onto a serving plate. Carefully remove the parchment paper.
- For the best results, refrigerate for at least 6 hours before serving. (Though it's delicious immediately!)
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
48g
Fat
42g
Carbs
4g
