Flourless chocolate cake| Recipe to print

Ingredients

 8 ounces dark chocolate (I use 72% cocoa)

1 cup butter

3 tablespoons unsweetened natural cocoa powder, sifted

¼ cup strong brewed coffee

2 whole eggs

6 eggs, separated

1 cup sugar

½ teaspoon cream of tartar

Directions

Cut the chocolate and the butter into pieces and place in a bowl. Melt in the microwave on medium power for 2 to 3 minutes. Stir in the cocoa until it is smooth.

Beat 2 whole eggs, 6 egg yolks and the sugar until the mixture is pale yellow and thick. This will take 3 to 4 minutes.

Add the chocolate mixture and the coffee. Mix together slowly.

In a separate bowl beat the 6 egg whites with the cream of tartar until they hold their shape but are still moist. This will take 2 to 3 minutes.

Gently fold in ¼ of the egg whites into the chocolate mixture. Fold in the rest of the egg whites. Don’t worry about a few streaks of egg white in the batter.

Gently pour the batter into a 10-inch springform pan lined with buttered parchment paper.

Bake at 325 degrees for 40 minutes (some ovens may take longer). The cake is done when it is puffed, slightly cracked and no longer jiggling in the middle.

Cool the cake in the pan on a wire rack for 10-15 minutes before removing it.

I like to serve mine with a dusting of powdered sugar, hand-whipped cream and raspberries. 

Enjoy!