This flourless chocolate cake is quick and easy, lovely by itself or with a little panache.
1 4 oz bar of Ghirardelli bittersweet chocolate, broken into pieces
1/2 cup of Ghirardelli semisweet morsels
1/2 cup of butter, cut into pieces
6 large eggs, separated
2/3 cup sugar
1 cup sliced almonds
Organic Berry Coulis
2 cups frozen organic mixed berries
the juice of 1/2 organic lemon
1/2 cup organic sugar
How I Made It:
Preheat the oven to 350 degrees. Spray a springform pan with baking spray (Baker’s Secret, Pam with Flour, etc.). Cover the bottom of the pan with the sliced almonds and set aside.
Melt the chocolate and butter together in a glass bowl in the microwave in 15 second intervals, stirring in between.
While the chocolate melts, whip the egg whites in a stand mixer (use the whisk attachment) until soft peaks form. You should have a nice fluffy cloud of egg whites when it’s done. Transfer the egg whites to a clean glass bowl.
Add the eggs yolks and sugar to the bowl of your stand mixer and change to the normal beater attachment. Beat the egg yols and sugar until light and fluffy. Then add the melted chocolate mixture and beat on medium-low speed until smooth.
Use a rubber spatula to fold the egg white cloud into the chocolate mixture. Gently (gently!) fold everything together so it’s well combined. Transfer the batter to the prepared springform pan.
Bake the cake (on a cookie sheet) for 35-40 minutes, until a cake tester comes away clean. Let cool 15 minutes before skimming the sides with a knife to loosen.
For the berry coulis, I used this recipe from Inspired Bites, using mixed berries instead of just raspberries. Just puree the fruit, sugar, and lemon juice in a food processor. Then strain it through a fine sieve to remove the berries. There seems to be more berries than sauce, but you’ll get a good amount of sauce in the end.
Plate the cake with a little sauce and whipped cream (homemade or from a can).
How It Turned Out:
The cake is light and airy. At first, it looks arid, but it’s actually quite nice, especially with the surprise almonds on the bottom and the sauce and whipped cream,