FLOURLESS CHOCOLATE NUT CAKE
1/2 cup (1 stick) butter
6 ounces semisweet chocolate
1/2 cup sugar
5 eggs, separated
1 cup finely ground pecans
Whipped cream (for serving)
Strawberries (for serving)
Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Line pan with wax paper, then butter paper.
In large, heavy saucepan, melt butter, chocolate and sugar over low heat. Stir until smooth. Remove from heat and add egg yolks one at a time. Add pecans.
In separate bowl, whip egg whites to stiff peaks. Beat 1/2 cup of egg whites into chocolate mixture, then gently fold chocolate mixture into remaining egg whites until just blended. Pour into prepared pan.
Bake at 350 degrees F 30 to 35 minutes, then remove to rack to cool.
Remove from pan and serve with whipped cream and strawberries.
Makes one (9-inch) cake
Source: newspaper recipe clipping, unknown source
1/2 cup (1 stick) butter
6 ounces semisweet chocolate
1/2 cup sugar
5 eggs, separated
1 cup finely ground pecans
Whipped cream (for serving)
Strawberries (for serving)
Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Line pan with wax paper, then butter paper.
In large, heavy saucepan, melt butter, chocolate and sugar over low heat. Stir until smooth. Remove from heat and add egg yolks one at a time. Add pecans.
In separate bowl, whip egg whites to stiff peaks. Beat 1/2 cup of egg whites into chocolate mixture, then gently fold chocolate mixture into remaining egg whites until just blended. Pour into prepared pan.
Bake at 350 degrees F 30 to 35 minutes, then remove to rack to cool.
Remove from pan and serve with whipped cream and strawberries.
Makes one (9-inch) cake
Source: newspaper recipe clipping, unknown source
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