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Prep time
20 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
A light and fluffy, flourless chocolate cake. This recipe is easily doubled (or tripled!) if you want to make multiple cakes or a single thicker cake. —Fernanda Tilkian
Ingredients
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200 grams
bittersweet or dark chocolate
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150 g grams
unsalted butter
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125 grams
sugar
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5
eggs, separated
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15 grams
hazelnut flour (optional)
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pinch of salt
Directions
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Preheat the oven to 350F/160C
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In a medium bowl, beat the flour (optional), sugar and egg yolks until the mixture becomes light and frothy.
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Melt the butter and chocolate in the microwave in 30 second increments, stirring between each break. Alternatively, you can melt the butter and chocolate over heat in a double broiler.
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Add the melted chocolate into the egg mixture, one tablespoon at a time to prevent the eggs from getting too hot.
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In another bowl, whisk the egg whites until stiff peaks form.
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Fold the egg whites into the chocolate mixture until fully incorporated.
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Pour the mixture in a greased pan and place in the oven in a hot water bath (bain marie) for 30-35 minutes
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Serve with freshly whipped cream and season fruit!
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