Jeanie Cooper's Flourless Chocolate Cake Recipe
One twelve inch spring form baking pan.
A twelve inch cake makes 12 to 14 servings.
Preparation time: 30 minutes
Baking time: 1 and 1/2 hours
Chilling time: several hours or overnight
Ingredients:
14 ounces bittersweet baking chocolate, finely chopped
3/4 cup plus 2 tablespoons (1 and 3/4 sticks) unsalted butter
1 and 1/4 cups granulated sugar
10 large eggs, separated
2 tablespoons orange flavored liqueur
1 tablespoon vanilla extract
Confectioners’ sugar
1. Put chocolate and butter into top of double boiler. Cook and stir over simmering water until melted. Stir in 3/4 cup of the sugar. Continue stirring until sugar is almost dissolved.
2. Beat egg yolks in large mixing bowl until light. Beat in a little of the warm chocolate until well combined. Continue adding chocolate until fully combined. Return chocolate mixture to top of double boiler; cook, stirring until slightly thickened. Do not boil. Remove from heat.
3. Heat oven to 250 degrees. Butter and flour 12 inch springform pan. Line sides of the pan with a strip of buttered wax paper.
4. Beat egg whites in large mixing bowl until foamy. Beat in remaining 1/2 cup sugar, 1 tablespoon at a time, until the mixture holds stiff peaks.
5. Stir liqueur and vanilla into chocolate mixture, mixing well with a rubber spatula, scrape chocolate over the egg whites. Fold together gently but thoroughly.
6. Spoon batter into prepared pan. Bake until set and top is crusty, about 1 and 1/2 hours. Cool on wire rack to room temperature. Refrigerate until cold.
7. Loosen edge of cake from the sides of the pan. Put cake onto platter. Sprinkle heavily with confectioners’ sugar.
