| | | Flourless Chocolate Cakes Recipe adapted from "Wolfgang Puck's Cooking Class,"
episode: Chocolate Encore
Ingredients 4 ounces unsalted butter, cut into small pieces
8 ounces bittersweet chocolate, cut into small pieces
5 eggs, separated
Pinch salt
2/3 cup sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish Directions - Preheat the oven to 325 degrees F.
- Butter and flour a 10-inch round cake pan.
- Combine the butter and chocolate and melt in a double boiler over barely simmering water.
- Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar.
- Stir the melted chocolate into the egg yolks until thoroughly combined.
- With an electric mixer, on medium speed, beat the egg whites until soft peaks form.
- Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry.
- Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan.
- Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
- Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
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