Receta Flourless Chocolate Cake
Flourless Chocolate Cake
This is one of those recipes that I’ve always wanted to make, but for some reason never got around to. I don’t know what I was waiting for, because this was so easy and it was to die for…
Flourless Chocolate Cake
INGREDIENTS:
- Butter and flour for preparing pan
- 8 ounces semisweet chocolate chips
- 8 tablespoons unsalted butter-cut into 8 pieces
- 4 cold eggs-separated
- 1 teaspoon instant coffee dissolved in 2 teaspoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
DIRECTIONS:
Preheat oven to 375 degrees. Butter an 8-inch spring form pan. Line the bottom with parchment paper cut to fit. Butter the paper, sprinkle lightly with flour, then tap out the excess flour.
In a large heatproof bowl, combine the chocolate and butter and melt over a saucepan of barely simmering water. Set aside to cool slightly, about 5 minutes. In a small bowl, combine the egg yolks, dissolved coffee and vanilla extract and whisk until blended. Pour the yolk mixture over the cooled chocolate and whisk together.
In a bowl of a stand mixer, combine the egg whites and cream of tartar. Using the whip attachment, beat on medium speed until foamy and the cream of tartar dissolves, about 1 minute. Increase the speed to medium-high and continue beating until the whites form soft peaks, 2 to 3 minutes. Add the sugar in 2 batches, beating for 15 seconds after each addition. Then beat for 1 minute more; the whites should be shiny and stiff. Using a rubber spatula, gently fold about 1/3 of the beaten egg whites into the chocolate mixture. Spoon the remaining whites on top and fold in until no white streaks remain.
Pour the batter into the pan and smooth the top. Bake until the cake puffs up and the middle jiggles only slightly, 19 minutes. Transfer to a wire rack to cool for about 30 minutes. The cake will sink slightly in the middle. Run a thin knife along the inside edge of the pan to loosen the cake, then release the sides and lift off. Let the cake cool completely.
**Adapted from Williams-Sonoma