Festival Flourless Chocolate Cake
Festival Flourless Chocolate Cake recipe
Yield
16 servingsPrep
35 minCook
1½ hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
semi-sweet chocolate
semisweet, null, null |
|
| ½ | cup |
butter
unsalted |
|
| 8 | large |
eggs
large, separated |
|
| 7 | tablespoons |
sugar
|
|
| ⅓ | cup |
liqueur
orangeflavored such as grand marnier |
*
|
| ¾ | teaspoon |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | can |
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
semi-sweet chocolate
semisweet, null, null |
|
| 118 | ml |
butter
unsalted |
|
| 8 | large |
eggs
large, separated |
|
| 105 | ml |
sugar
|
|
| 79 | ml |
liqueur
orangeflavored such as grand marnier |
*
|
| 3.8 | ml |
cream of tartar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | can |
whipped cream
sweetened |
*
|
Directions
Heat oven to 250 degrees (F). Butter 9 inch springform pan and dust inside with flour, tapping out excess.
Gently melt chocolate and butter. Cool slightly. Beat egg yolks, 4 Tb of sugar and liqueur in large mixer bowl until light, about 5 minutes. Add chocolate mixture and mix thoroughly.
Beat egg whites, cream of tartar and salt. Gradually beat in remaining 3 Tb sugar, beating well after each addition, then continue beating until soft, glossy peaks form.
Thoroughly mix ¼ of egg whites into chocolate mixture, then gently but thoroughly fold in remaining whites.
Transfer batter to prepared pan. Bake, turning pan a half turn every 30 minutes until a wooden pick comes out with moist but not wet crumbs, about 1 hour and 30 minutes.
Transfer pan to wire rack and run a small knife around edge of pan to loosen cake. Let cake cool completely in pan. As it cools, cake will shrink back from pan and fall slightly.
When cool, remove sides from pan and invert cake onto a serving plate. Serve with dollops of whipped cream.
