Flourless Chocolate Fudge Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 12 oz Bittersweet chocolate
  • 1/4 cup Cocoa powder, natural unsweetened
  • 3/4 tsp Salt
  • 1 cup Sugar
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 12 tbsp Butter, unsalted

Found on bakerbynature.com

Description

Ingredients

• 12 tablespoons unsalted butter
• 12 ounces bittersweet chocolate, chopped into small pieces
• 6 large eggs, at room temperature, divided
• 1 tablespoon pure vanilla extract
• 1/4 cup natural, unsweetened cocoa powder
• 3/4 teaspoon salt (fine sea salt or kosher salt will work)
• 1 cup sugar, divided

Directions

• Preheat oven to 350 degrees (F). Grease and flour a 9 springform pan; set aside. Combine the butter and chocolate together in a small pan over medium-low heat; cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.
• Separate 4 of the 6 eggs, placing the egg whites and yolks in separate medium-sized bowls. In the bowl with with yolks add the vanilla extract, cocoa powder, salt, remaining eggs, and half of the sugar; whisk well to combine. Slowly add the cooled chocolate mixture into the yolk mixture; whisk well and set aside.
• Using an electric mixer set to medium-high speed, beat egg whites until very frothy. Gradually beat in the remaining 1/2 cup sugar and beat until firm peaks form.
• Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth top with a spatula.
• Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 50-55 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.
• Dust the cake with cocoa powder, confectioners sugar, or top with a dollop of whipped cream and fresh berries!

Nutrition