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Wolfgang’s Favorite Chocolate Cake
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Stir melted chocolate into the egg yolks and sugar mixture until thoroughly combined.
Carefully fold chocolate mixture into beaten egg whites.
Pour mixture into prepared pan ready for baking.

Wolfgang’s Favorite Chocolate Cake

Makes one 10-inch cake

This is a flourless chocolate cake, one that tastes fabulously rich and decadent. It requires nothing more than a sprinkling of powdered sugar and unsweetened whipped cream to make an exciting finish to a great meal.

  • 8 ounces bittersweet chocolate, cut into small pieces
  • 4 ounces unsalted butter, cut into small pieces
  • 5 large eggs, separated
  • Pinch of salt
  • 2/3 cup sugar
  1. Preheat oven to 325° F. Butter, flour and line the base of a 10-inch round cake pan with parchment.
  2. Combine chocolate and butter in a bain marie or in a bowl over simmering water.
  3. Whisk together the egg yolks and all but 3 tablespoons of the sugar. Stir melted chocolate into egg yolks until thoroughly combined.
  4. With an electric mixer, on medium speed, beat egg whites and salt until soft peaks form. Gradually beat in the remaining sugar and continue to whip until egg whites are stiff but not dry.
  5. Carefully fold chocolate mixture into egg whites. Pour into prepared pan.
  6. Bake for about 45 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack — do not worry.

Dust the cake with powdered sugar and serve with unsweetened whipped cream.
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