Crackled Flourless Chocolate Cake
Equipment
- Oven
- Stand/handheld mixer
Ingredients
- 8 oz good quality chocolate chopped, I like to use half semi-sweet chocolate and half dark chocolate!
- ½ cup unsalted butter cubed
- 5 eggs separated
- 1 cup brown sugar packed
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325 degrees Fahreinheit and grease a 9x9 inch or 8x8 inch cake/pie pan.
- In a medium-sized bowl, combine the chopped chocolate (or chocolate chips) and the cubed butter. Melt them together in the microwave (or on the stove) in 30 second increments, stirring every 30 seconds until completely melted. Set aside to cool.
- While the chocolate/butter mixture is cooling, separate the eggs. Place the egg whites in the bowl of a stand mixer (or a medium bowl if using a handheld mixer) fitted with the whisk attachment. Place the egg yolks in a separate small bowl.
- Turn your mixer on medium speed and beat the egg whites until foamy. Then, slowly stream in the brown sugar while turning the mixer speed to high. The brown sugar will aerate the egg whites. Beat for 5-7 minutes until stiff peaks form.
- While the egg whites are beating, add the yolks to your chocolate mixture one by one, whisking thoroughly between each addition.
- Add the cocoa powder, salt and vanilla extract and fold together until combined.
- Once your egg whites are done, add spoonfuls of the egg whites into your batter, folding it together in between each spoonful. Gently fold them together - do not whisk - you will knock too much air out of the egg whites. Repeat this process until all of the egg whites are incorporated into the batter.
- Gently pour the batter into your prepared pan. Bake for 45-55 minutes until a toothpick comes out clean. Top with ice cream, whipped cream, berries, etc., and enjoy!
Tried this recipe?Let us know how it was!