Chocolate Flourless Cake
1 CAKE, 6 SERVINGS
Ingredients:
2 cups Chocolate, semisweet, chopped
1/2 cup Butter
6 Eggs, separated
1/2 cup plus 2 tablespoons Granulated sugar
Method:
Preheat the oven to 350°F (175°C). Cut a piece of parchment into a circle to fit the bottom of six 8-ounce (226 g) timbales or ramekins. Butter both the parchment and the sides of the ramekins.
Combine the chopped chocolate and butter; melt over low heat, stirring constantly. Cool slightly.
Whisk together the egg yolks with 1/2 cup (113 g) sugar until thick and pale yellow in color.
Stir chocolate into the egg yolk mixture.
Separately whisk the egg whites until thick. Add the remaining sugar gradually and beat to a light meringue.
In several additions, fold meringue into chocolate mixture.
Pour batter into prepared pan. Bake in a hot-water bath 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 edge of cake. Invert cake onto rack. Peel off parchment. Serve with Coffee Cream Anglaise
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