Flourless Chocolate cake

Ingredients

• 4 pieces Egg Yolks (from large eggs, room temperature)
• 4 pieces Egg Whites (from large eggs, room temperature)
• 2 pieces Whole Eggs (large, room temperature)
• 200 grams Granulated Sugar (fine granulated sugar; caster sugar works as well)
• 200 grams Unsalted Butter (cut into cubes, melted)
• 200 grams Dark Chocolate (70% cocoa, chopped into small pieces)

Instructions

1. Separate Eggs

   Separate the yolks from the whites of four large eggs, placing yolks in one bowl and whites in another. Keep the two whole eggs whole for later.

   Time: PT5M

2. Combine Yolks and Whole Eggs

   Add the two whole eggs to the bowl with the four yolks and whisk together until fully blended.

   Time: PT3M

3. Add Sugar

   Gradually whisk the 200 g of granulated sugar into the yolk‑egg mixture until the sugar is dissolved and the mixture looks glossy.

   Time: PT2M

4. Melt Butter and Chocolate

   Place the butter cubes and chopped dark chocolate in the top of a double boiler. Heat gently, stirring constantly, until completely melted and smooth.

   Time: PT5M

5. Combine Chocolate with Egg Mixture

   Slowly whisk the melted butter‑chocolate mixture into the sugary yolk‑egg mixture until fully incorporated.

   Time: PT2M

6. Whisk Egg Whites to Soft Peaks

   Add a pinch of the remaining sugar to the bowl of egg whites. Whisk with a clean whisk until soft peaks form – the whites should hold their shape but the tip should gently fold over.

   Time: PT5M

7. Fold Egg Whites into Batter

   Using a spatula, gently fold the whipped egg whites into the chocolate batter in three additions, preserving as much air as possible.

   Time: PT3M

8. Prepare Pan and Transfer Batter

   Grease the 9‑inch round cake pan and line the bottom with parchment paper. Pour the batter into the pan and smooth the top with the spatula.

   Time: PT2M

9. Bake the Cake

   Place the pan in a pre‑heated oven and bake at 350°F (175°C) for 25 minutes, or until the top is firm and a thin crisp crust forms.

   Time: PT25M

   Temperature: 350°F

10. Cool and Serve

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edge and invert onto a wire rack to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

35g

Fat

20g

Fiber

3g