Valentine's Day will be here before you know it and it's a great excuse to indulge in a sweet dessert. Bake this cake tonight as a test run for your Valentine's Day dessert. Accompany this cake with simple whipped cream or raspberries.
Flourless chocolate cake
- 10 ounces bittersweet chocolate, finely chopped
- 1 stick butter, cut into pieces
- 3 tablespoons brandy
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 7 eggs, separated
- 1 cup sugar
- Confectioners sugar or unsweetened cocoa for dusting
- Accompaniment: whipped cream
Preheat oven to 350 degrees Fahrenheit with rack in middle.
Butter a 9-inch springform pan, then line the pan with parchment. Butter the parchment.
In a heatproof bowl set over a pan of barely simmering water, melt butter and chocolate, stirring occasionally until smooth. Stir in brandy, vanilla, and salt.
In a large bowl, whisk egg yolks with sugar until pale and light, then whisk in chocolate mixture.
Beat egg whites and a pinch of salt with an electric mixer until just stiff but not dry. Whisk a spoonful of whites into chocolate mixture, then fold in remaining egg whites until evenly combined without over-mixing.
Spoon batter into pan and place in oven. Turn heat down to 300 degrees Fahrenheit and bake until top feels just firm and dry to the touch, about one hour. (The top may crack depending on the brand of chocolate used.)
Cool in pan on a rack. Center of cake will sink slightly while cooling.
Dust cake with confectioners sugar or cocoa powder. Serve with whipped cream.
(Recipe from KitchenDaily.com.)