EASY FLOURLESS CHOCOLATE CAKE
This recipe is from a Ghirardelli wrapper of a bittersweet baking bar. I've tried a few different flourless chocolate cake recipes that separate the eggs, but the taste and texture are no different to me with this easy recipe. I get great comments about this cake every time I make it. I garnish it with whipping cream and raspberries and mint leaves if I have them.
Provided by K Conway2
Categories Dessert
Time 50m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Have the eggs and butter at room temperature.
- Heat oven to 300 degrees.
- Melt chocolate and butter in a double boiler. Remove from heat.
- Whisk eggs, sugar and salt briskly for 5 minutes. Add the chocolate mixture and whisk for another 2 minutes.
- Pour into a baking prepared (lined with parchment) 9" baking pan and bake for 30-35 minutes. You can use a springform pan lined with parchment also, but I've made this cake in many different parchment lined pans. It comes out fine.
- Garnish if desired.
Nutrition Facts : Calories 278.9, Fat 20.8, SaturatedFat 12.1, Cholesterol 185.3, Sodium 75.2, Carbohydrate 19, Sugar 18.9, Protein 4.9
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