April 2, 2014


slice-of-flourless-chocolate-cake2140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.


P. S. I just returned from a marvellous trip with my friends around Tuscany.. and one of my friends had a name day during the trip… so I made this fabulous chocolate cake.. it has this amazing texture and it is so delicious with real Italian gelato and fresh berries..




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