I am in love with flourless chocolate cake! Here are two recipes; the first is a long time favoroite of mine and the second is one that I've enjoyed on many cruises with Royal Caribbean! Flourless chocolate cake is incredibly easy to make but oh so "gourmet" and yummy! Enjoy!
Decadent Flourless Chocolate Cake a la Patti
12 ounces bittersweet or semisweet chocolate (not unsweetened)
¾ cup (1 ½ sticks) unsalted butter
6 large eggs, separated
12 Tablespoons sugar
2 teaspoons vanilla extract
Preheat oven to 350F. Butter 9-inch diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Stir chocolate and butter in heavy medium saucepan over low h eat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted in center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Dust with sifted powdered sugar or cocoa. Can also top with chocolate glaze, raspberry sauce, or freshly whipped cream, or fresh fruit.
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