If you love chocolate, then this is the dessert for you! Seriously, of all the cakes I’ve ever had, I must say that this Flourless Chocolate Cake is in the top 3. It’s right there along side Coconut Cake and Red Velvet. The creamy, dense, rich delicious flavor of the chocolate is heavenly. Of course, the better the chocolate you use, the better the cake will be. I like to use Callebaut or Valrhona.

It’s delicious served with fresh whipped cream, vanilla ice cream, fresh berries, or all of the above!

Makes 1- 9” cake

INGREDIENTS
7 eggs- separated, reserve whites
1 cup sugar
4 oz. butter
8 oz. unsweetened chocolate
8 oz. bittersweet chocolate
1 Tbsp vanilla extract
Pinch of salt
Powdered sugar

METHOD
Grease a 9” spring form pan and place a round of parchment paper in the bottom, then grease and flour the pan, and set aside.
Place both types of chocolate, and butter, over a double boiler and gently melt.
Place the egg yolks, sugar and vanilla in a mixing bowl, and mix on high until the yolks become white and double in size.
Remove the chocolate from the heat, and let cool for 3 or 4 minutes.
Place the whites in a separate mixing bowl with a pinch of salt, and beat until soft peaks form.
Don’t over beat or they will become dry.
Add the chocolate to the whipped yolks, and gently fold just to incorporate.
Add 1/3 of the whipped whites and gently fold.
Add the rest of the whites to the mix, and fold just to incorporate, being careful not to over mix.
Place in the prepared spring form pan, and bake at 325 degrees for 45 minutes, or until the center of the cake just starts to get firm.
Remove from the oven and place on a cooling rack.
Remove the cake from the spring form and place on a platter.
Dust with powdered sugar.
Serve with whipped cream… fresh berries are delicious, too!