Enjoy the chocolate of a chocolate cake without flour. This sets almost like a brownie, but it so much more delicious!
450 grams semisweet chocolate, roughly chopped
150 grams butter
5 large eggs separated
1. Combine chocolate and butter in a heatproof bowl and set over a pan of simmering water to melt, stirring often. Remove from heat and cool.
2. Butter your pan and line with a parchment circle then butter the parchment. Separate the eggs placing the whites and yolks into separate bowls. Whip the egg whites in a large grease free bowl until stiff peaks are formed. Then in the medium bowl, beat the egg yolks together. Add the egg yolks to the cooled chocolate. Fold in a third of the egg whites into the chocolate mixture and follow with remaining whites. Continue to fold until no whites remain without deflating the batter. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C. Bake for 25 minutes until an instant read thermometer reads 140F/60C, or until the top of the cake looks similar to a brownie. Cool cake on a rack for 10 minutes then unmold.
Yield: Serves 8
Source: Adapted from Sweet Treats by Chef Wan
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