Day 20: Flourless Chocolate Cake
Okay so to be fair, we actually did some other stuff on this day too but this was the only thing *really* worth writing home about. It was beautiful and delicate and by far the best part of the meal. We all gasped with horror when our Chef turned it upside down because the crinkle-y top edges were so beautiful but then when he dusted it with powdered sugar, we understood. Serve with a big ole dollop of whipped cream!
Ingredients:
- 5 oz chopped bittersweet chocolate
- 5 oz unsalted butter
- 4 egg yolks
- 4 egg whites
- ½ cup sugar
Method:
- Preheat oven to 275. Butter the bottom of an 8 inch spring-form pan. Line with a circle of parchment paper and butter both the parchment and the sides of the pan.
- Melt sugar and butter in a bowl set over simmering water (double boiler).
- Whisk egg yolks and sugar together in a large mixing bowl, and then whisk chocolate mixture into egg yolks
- Whip egg whites to soft peaks and fold into chocolate egg mixture. Pour batter into pan and bake until risen and set, about 1 hour
- When cool, remove side of spring-form pan, invert cake onto serving platter and peel off parchment paper. Dust with confectioners sugar.
