Recipe

Shirleyomas Fabulous Chocolate Flourless Cake Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 1 year, 8 months ago Lightly adapted version of ShirleyomaÂ´s recipe. I must THANK HER A LOT for this wonderful recipe. A hit at my monthly only girls party. Cake is light, mousse-like textured and not heavy at all. I will bake it many more times. Thanks again, Shirley Â¡Â¡Â¡... More Prep:15m Cook:40m Servings:8	Inmaculada
	heavenly flourless easy delicious

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Ready for garnish

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shirleyoma

lenora

sunny

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Ingredients

1/8 C. (15 grams) cocoa powder

4 oz. (115 grams) sweet butter

10 oz. (280 grams) best quality semi sweet chocolate, chopped

8 eggs, separated

1/3 C (75 grams) sugar

1 tsp vanilla extract

Pinch of cream of tartar OR fine salt

1 (9 inch) springform pan

Directions

Heat oven to 350ÂºF (175ÂºC) degrees. Lightly butter the springform pan and dust with cocoa powder, remove excess by shaking pan. Set aside.

In top of double boiler melt chopped chocolate and butter together until smooth. Remove from heat. Quickly whisk egg yolks into melted chocolate.

Beat egg whites and cream of tartar or salt until foamy with an electric mixer on high speed. Then slowly add sugar and vanilla and beat until medium peaks form when beaters are lifted. Do not overbeat.

In thirds, gently fold egg whites into melted chocolate mixture. Pour into prepared pan and bake for 30 to 40 minutes. Test for doneness with a toothpick. Cake will have crackers on the top. This is normal in this kind of cake.

Transfer the pan to a wire rack and cool for 10 minutes. Using a small sharp knife, cut around the sides of the cake to loosen it. Release the pan side. Invert the cake onto a wire rack. Cool the cake completely. Cake will deflate a little. Wrap in plastic and refrigerate overnight.

NOTES: I have changed the oven temperatures as it seemed to be too low for me. It worked OK with the above stated temperature, but you may have to adjust temperature or time a little as I did.

I have added the tsp of vanilla extract so it mellows with the strong aroma of chocolate, but it can be omitted.

The morning after, I split the cake in half and spread a thin layer of strawberry marmalade on one half, then I assembled the cake again and cut it into small squares. I dusted a little powder sugar on top and garnished with fresh strawberries.

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Comments

kismet 1 year, 8 months ago said:
I commend you on your placement of this recipe. Will try your version,thank-you for the recipe.

lunasea 1 year, 8 months ago said:
Inma hon - this is one stunning dessert. I flagged it as beautiful and will be trying it soon. Thanks so much!

shirleyoma 1 year, 8 months ago said:
Oh WOW! I'm blessed, thank you for posting this great recipe with your wonderful additions... Sounds so fantastic, gotta make it your way sweetie... many hugs.......... got my 5

jo_jo_ba 1 year, 8 months ago said:
Holy cow! This is delicious looking! Great photos!

ahmed1 1 year, 8 months ago said:
Thanks for you both Ladies...This is a winner!!

pattycake 1 year, 8 months ago said:
Muy Fantastico! Thank you for sharing this gorgeous cake. With all those eggs and dark chocolate, it's practically healthy! ;-)

lenora 1 year, 4 months ago said:
Really? No flour? Really!!!? Oh my!

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