Recipe: Flourless Chocolate Cake (Bon Appetit, 1995)

FLOURLESS CHOCOLATE CAKE

8 ounces bittersweet chocolate (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
6 large eggs, separated
1/2 cup plus 5 tablespoons sugar, divided use
2 cups chilled heavy whipping cream (for frosting)
4 ounces bittersweet chocolate (not unsweetened) or semisweet chocolate, shaved with vegetable peeler (to garnish)

Preheat oven to 350 degrees F. Butter 9-inch diameter springform pan with 2 3/4-inch high sides. Line bottom of pan with parchment paper. Butter parchment.

Combine 8 ounces chopped chocolate and butter in heavy medium saucepan over low heat and stir until melted and smooth. Cool slightly.

In a a large bowl, beat egg yolks and 1/2 cup sugar until well blended. Stir in chocolate mixture; set aside.

Using electric mixer fitted with clean dry beaters, beat egg whites and 2 tablespoons sugar in large bowl until stiff but not dry.

Using rubber spatula, gently fold beaten whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake until puffed and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack. Cool 10 minutes.

Using small sharp knife, cut around sides of cake. Release pan sides. Invert cake onto rack. Peel off parchment and cool cake completely.

Wrap in plastic and refrigerate overnight.

UP TO 4 HOURS BEFORE SERVING:
Beat chilled whipping cream with 3 tablespoons sugar until stiff peaks form. Transfer cake to platter. Cover top and sides with whipped cream. Press chocolate shavings onto sides of cake. (Can be prepared 4 hours ahead. Cover cake with dome and refrigerate.)

Adapted from source: Bon Appetit magazine, February, 1995
From: SueA, CA - 01-11-98