If you eat gluten-free or are looking for a rich, dense chocolate fix, this flourless cake is the best choice. With great reception, I have made them as cupcakes for a friend’s birthday. For an elegant meal, I also have made them in a spring form cake pan with some raspberry puree.
- 1 lb bittersweet chocolate, chopped small (I use or 70% Lindt or 65% Valrhona)
- 1 stick unsalted butter
- 8 large eggs, separated
- 3/4 C sugar plus 1 T
- 2 C heavy cream, cold
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan. Put the chocolate and butter in a heatproof bowl over (but not touching) about 1 inch of simmering water until melted. While waiting, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs then whisk in the rest of the chocolate mixture in. Beat the egg whites in another mixing bowl until stiff peaks form and fold into the chocolate mixture.
Pour into the prepared pan (line the bottom with parchment paper) and bake until the cake is set and the top starts to crack. It’s done when a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 to 25 minutes. Let stand 10 minutes, then unmold. Serve at room temperature. For a garnish and acidity to counteract the richness of the chocolate, add raspberry coulis. Cake can be made as cupcakes (great as individual treats especially when dusted with powdered sugar or cocoa).