Chocolate Valentino (Flourless Chocolate Cake)
Description
And here we have Cake #4 – chocolate decadence. As a quick aside, I cheated with Cake #5 and tried an angel food cake from a box – it worked great! and tasted even better with ice cream and berries…just follow the directions on the box exactly. Anyway, this chocolate loveliness is from Dinner With Julie and we enjoyed it with Haagen-Dazs strawberry ice cream – it was Valentine’s Day after all.
Ingredients
Chocolate Valentino (Flourless Chocolate Cake)
1 lb. (454 g) GOOD quality semisweet chocolate, chopped
1/2 c. + 2 T. unsalted butter
5 eggs, separated
Instructions
Preheat the oven to 375 and in a large microwave-proof mixing bowl, carefully melt the chocolate and butter, mixing every 20 seconds or so until it’s smooth. Set it aside to cool slightly.
Spray a 10-inch spring-form pan (8 or 9-inch pans should work too), line it with parchment and spray again.
Separate the eggs and in your electric mixer, beat the the whites until they are stiff, but not too dry. Stir the yolks into the chocolate and butter (make sure it’s not too warm!), and then gently fold in about 1/3 of the whites.
Fold in the rest of the whites, being careful not to deflate them (a few white streaks is just fine) and then pour the batter into your prepared pan.
Bake for 25 minutes – the top will look like a brownie, and a cake tester will be wet. Cool for about a half hour before removing the sides of the pan and then once the cake is completely cooled carefully remove the cake to a plate (because it’s flat, I was able to use a cutting board to flip it over and remove the spring-form bottom and parchment and then flip it back onto a plate).
Serve with ice cream!
- Category: Cakes, Gluten-free
