Flourless Chocolate Cake
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In the world of desserts, there is (ho hum) chocolate. And then there is (!!!) chocolate. This cake falls into the second category. It is the perfect ending to an elegant dinner.
, or margarine
unsweetened cocoa powder
, or strawberries (for garnish, optional)
- Preheat the oven to 350°F (180°C). Prepare a 10 in. (25 cm) springform cake pan for action. Using the pan as a template, have your child trace a circle onto waxed paper or baking parchment, then cut it out. Lightly grease the bottom of the pan, line with the circle of paper, then thoroughly grease the bottom and sides of the pan. Dust lightly with cocoa powder.
- Melt the chocolate chips and butter together in a saucepan over boiling water, stirring until smooth. Add the cocoa powder and stir to blend completely. Set aside.
- In a very large, scrupulously clean mixing bowl, with an electric mixer, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff and glossy. Set aside.
- In another large bowl, beat the egg yolks until they just begin to thicken. Add the melted chocolate mixture and beat until very well combined. Stir in about ¼ of the egg whites to lighten the mixture, then very gently fold in the remaining egg whites, until fairly well combined. Don’t overmix the batter or you may deflate it. A few white streaks are OK. Pour into the prepared baking pan, and bake at 350°F (180°C) for 40 to 45 minutes. The centre of the cake will still be a bit soft.
- Remove the cake from the oven and let it cool for about 10 minutes. Loosen the sides of the cake by running a sharp knife around the edges, then invert the cake onto a plate. Peel off the paper, and let it cool completely at room temperature.
- Just before serving, dust the top of the cake with icing sugar. Combine the whipping cream with the icing sugar and beat with an electric mixer until softly whipped. Serve a dollop of whipped cream (and a few optional berries) with each slice.