Viking Cooking (12/23/10) - Flourless Chocolate Cake - WSMV News 4

Viking Cooking (12/23/10) - Flourless Chocolate Cake

INGREDIENTS 200 grams Kerrygold unsalted butter 200 grams 60 – 72% Callebaut Cacao chocolate – chipped or cubed 200 grams sugar 4 eggs – separated Butter and sugar for pan as needed
  1. Preheat oven to 400*
  2. Melt butter and chocolate until smooth. Do not overheat. You can use a double boiler or heat gently in a saucepan over low heat.
  3. In a non-reactive bowl combine yolks and sugar and whip until pale yellow in color and slightly thickened. Slowly add chocolate/butter mixture until well combined.
  4. In a non-reactive bowl, whip egg whites until stiff. Do not over whip. Slowly fold in to chocolate mixture.
  5. Pour into buttered/sugared cake pan and bake until set, approximately 15 minutes. Cake will be very sticky and soft in middle.
  6. Remove from pan and serve.
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