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Flourless Bittersweet Chocolate Cake Recipe

Flourless Bittersweet Chocolate Cake Recipe

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Ingredients:

Serving

8 oz bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter , cut into 1 inch pieces
2 tbsp cognac
6 large eggs, separated,at room temperature
1/2 cup granulated sugar , plus
2 tbsp granulated sugar, divided
4 oz bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
2 tbsp honey
1/3 cup seedless raspberry preserves
3 oz milk chocolate, melted

Directions:

Position a rack in the center of the oven and preheat to 350°F.
Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment or waxed paper, butter the paper.
In a medium saucepan, combine the chocolate and butter.
Cook over low heat, stirring constantly with a wooden spoon, until the chocolate and butter are melted.
Gently whisk until smooth.
Remove from the heat and stir in the cognac.
Let cool.
In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until well blended.
Stir in the melted chocolate mixture.
In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at medium speed until frothy.
Increase the speed to medium-high and beat the egg whites until soft peaks start to form.
One tablespoon at a time, beat in the remaining 2 tablespoons of sugar.
Continue beating until the egg whites are stiff but not dry.
Using a large rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 3 additions.
Do not overmix.
Pour the batter into the prepared pan.
Bake until the cake is puffed and a tester inserted into the center comes out with moist crumbs attached, about 30 minutes.
Transfer the pan to a wire rack and cool for 10 minutes.
Using a small sharp knife, cut around the sides of the cake to loosen it.
Release the panside.
Invert the cake onto a wire rack.
Peel off the parchment paper and cool the cake completely.
Wrap in plastic and refrigerate overnight.
Make the chocolate glaze.
Place the chocolate in a medium bowl.
In a small saucepan, bring the heavy cream to a gentle boil.
Using a wire whisk, stir in the honey.
Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate.
Whisk the mixture until smooth.
Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes or until slightly thickened.
Assemble the cake.
Remove the cake from the refrigerator and remove the plastic wrap from the cake.
Place the cake on a wire rack set over a baking sheet.
Using a metal spatula, spread the raspberry preserves evenly over the top and sides of the cake.
Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula.
Drizzle the top of the glazed cake with the melted milk chocolate.
Serve the cake immediately, or refrigerate.
Bring the cake to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.6 Kcal (1196 kJ)
Calories from fat	137.52 Kcal
		% Daily Value*
Total Fat	15.28g	24%
Cholesterol	123.31mg	41%
Sodium	60.67mg	3%
Potassium	51.6mg	1%
Total Carbs	34.36g	11%
Sugars	26.56g	106%
Dietary Fiber	0.57g	2%
Protein	4.47g	9%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	3%
Iron	0.8mg	4%
Calcium	44.3mg	4%

Amount Per 100 g
Calories	297.18 Kcal (1244 kJ)
Calories from fat	143.1 Kcal
		% Daily Value*
Total Fat	15.9g	24%
Cholesterol	128.31mg	41%
Sodium	63.13mg	3%
Potassium	53.69mg	1%
Total Carbs	35.75g	11%
Sugars	27.64g	106%
Dietary Fiber	0.59g	2%
Protein	4.66g	9%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	3%
Iron	0.8mg	4%
Calcium	46.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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