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The No Flour Chocolate  Cake

12 ounces bittersweet chocolate, chopped (you can also use 12 ounces of Ghirardelli double chocolate chips)
3/4 cup unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoon vanilla extract

  1. Stir chocolate and butter in a medium saucepan, over low heat. Stir until chocolate is melted. Set aside.
  2. Preheat oven to 350F.
  3. Prepare a 9-inch diameter springform pan. Butter the bottom of the pan. Line the pan with parchment or wax paper. Butter the paper. Wrap the outside of the pan with foil.
  4. Separate the eggs.
  5. With an electric mixer, beat the egg yolks with 6 tablespoons of sugar. Beat until the yolks are light yellow and thick, about 5 minutes.
  6. Slowly add the yolks to the chocolate mixture.
  7. Using clean beaters and bowl, beat the egg whites, until a soft peaks form Add 6 tablespoons of sugar to the egg whites, continue to beat until firm peaks form.
  8. Fold egg white mixture into chocolate mixture. Pour batter into the prepared pan.  
  9. Bake cake for about 50 minutes, or until a cake tester comes out clean with only a few moist crumbs. The cake will be puffed and cracked. Cool cake in the pan on a rack. The cake will fall as it cools.
  10. When the cake is completely cooled, gently press down the top to make an even cake.
  11. Loosen the pan sides by cutting around the sides with a knife. Invert the cake onto a plate or a cookie sheet.

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