Ingrid's Flourless Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Lilli & I LOVE Ingrid Michaelson. So when we saw a recipe that she had in the newspaper, we had to try it out. While flourless cakes are tricky at altitude, we thought it was yummy. Ingrid herself called it a lump of brown nothingness. If the looks turn people off, it just means all the more for you... Ingredients:
7 ounces semisweet chocolate (ingrid says really good chocolate) |
3/4 cup butter |
1 cup sugar, divided |
4 eggs, separated |
Directions:
1. Preheat oven to 300 degrees.
2. Melt chocolate & butter in a double boiler or in the microwave. Stir together half of the sugar and the 4 egg yolks. Add this to melted chocolate concoction.
3. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 Celsius of sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
4. Bake 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
5. Garnish with fresh berries and whipped cream.
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