Flourless Chocolate Cake
Serves: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
BEER PAIRING
Pair with a Fruit Beer, like Leinenkugel's® Berry Weiss
The blackberry, elderberry, and loganberry flavors of Leinenkugel’s® Berry Weiss help balance this decadent dessert.
The sweet berry notes in Leinenkugel's® Berry Weiss contrast the bittersweet chocolate and espresso notes in the cake, creating flavors like those found in chocolate covered berries. (Yum!) Lastly, the beer's carbonation helps cut through the rich, denseness of the cake, cleansing your palate for the next chocolatey bite.
INGREDIENTS
6 tablespoon unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips (70% cocoa)
1/2 teaspoon instant espresso
¼ teaspoon salt
6 large eggs, separated
1/2 cup granulated sugar
Confectioners’ sugar, for dusting
PREPARATION
STEP 1
Preheat oven to 275 degrees. Butter a 9-inch round springform pan.
STEP 2
Place butter and chocolate in a large glass bowl and heat in the microwave for 30-second increments, stirring each time, until combined and smooth. To the chocolate, add espresso, salt, and egg yolks; stir until combined.
STEP 3
Using a large bowl with a whisk or a stand mixer on medium-high, beat egg whites until fluffy soft peaks form. Slowly add sugar and continue to beat until glossy and stiff peaks form.
STEP 4
Gently fold in the egg whites into the chocolate mixture, one half at a time, until combined. Pour into the prepared pan and bake for 45 to 50 minutes or until cooked through and a toothpick inserted into the center comes out clean. Allow to cool 5 minutes in the pan then run a knife around the edges and carefully remove the pan. Dust with confectioner’s sugar, slice and serve.
Note: Gluten free
Ingredients
INGREDIENTS
6 tablespoon unsalted butter, plus more for pan
8 ounces bittersweet chocolate chips (70% cocoa)
1/2 teaspoon instant espresso
¼ teaspoon salt
6 large eggs, separated
1/2 cup granulated sugar
Confectioners’ sugar, for dusting
Preparation
PREPARATION
STEP 1
Preheat oven to 275 degrees. Butter a 9-inch round springform pan.
STEP 2
Place butter and chocolate in a large glass bowl and heat in the microwave for 30-second increments, stirring each time, until combined and smooth. To the chocolate, add espresso, salt, and egg yolks; stir until combined.
STEP 3
Using a large bowl with a whisk or a stand mixer on medium-high, beat egg whites until fluffy soft peaks form. Slowly add sugar and continue to beat until glossy and stiff peaks form.
STEP 4
Gently fold in the egg whites into the chocolate mixture, one half at a time, until combined. Pour into the prepared pan and bake for 45 to 50 minutes or until cooked through and a toothpick inserted into the center comes out clean. Allow to cool 5 minutes in the pan then run a knife around the edges and carefully remove the pan. Dust with confectioner’s sugar, slice and serve.
Note: Gluten free