Fabulously rich (alomst flourless) chocolate cake
1lb bittersweet or semi-sweet chocolate
1/2lb (2 sticks) unsalted butter, cut up into small pieces
10 eggs separated
1/4 sugar
1/4 flour
0. Preheat the oven to 400 F.
1. Melt the chocolate in a double boiler.
2. Off the heat and add the butter. Stir until well mixed.
3. Beat the egg whites until they form stiff peaks. Do not overbeat.
4. Combine the egg yolks and sugar and whisk until frothy and lemon colored.
5. Combine the chocolate mixture and egg yolk mixture and mix well.
6. Sift in the flour and mix well.
7. Mix in 1/3 of the egg whites.
8. Carefully fold in the remaining whites until no white streaks remain. Do this carefully and slowly as to maintain the airiness of the whites.
9. Pour into a previously buttered spring form pan.
10. Bake just 15 minutes.
11. Remove cake from the oven and cover with a plate, so that the cake steams. Allow it to steam for 12 minutes then remove the plate.
Chill in fridge until serving. I usually serve with ice cream to cut the chocolate a bit.
1/2lb (2 sticks) unsalted butter, cut up into small pieces
10 eggs separated
1/4 sugar
1/4 flour
0. Preheat the oven to 400 F.
1. Melt the chocolate in a double boiler.
2. Off the heat and add the butter. Stir until well mixed.
3. Beat the egg whites until they form stiff peaks. Do not overbeat.
4. Combine the egg yolks and sugar and whisk until frothy and lemon colored.
5. Combine the chocolate mixture and egg yolk mixture and mix well.
6. Sift in the flour and mix well.
7. Mix in 1/3 of the egg whites.
8. Carefully fold in the remaining whites until no white streaks remain. Do this carefully and slowly as to maintain the airiness of the whites.
9. Pour into a previously buttered spring form pan.
10. Bake just 15 minutes.
11. Remove cake from the oven and cover with a plate, so that the cake steams. Allow it to steam for 12 minutes then remove the plate.
Chill in fridge until serving. I usually serve with ice cream to cut the chocolate a bit.
