Shirleyomas Fabulous Chocolate Flourless Cake Recipe

Directions:

1. Heat oven to 350ºF (175ºC) degrees. Lightly butter the springform pan and dust with cocoa powder, remove excess by shaking pan. Set aside.
2. In top of double boiler melt chopped chocolate and butter together until smooth. Remove from heat. Quickly whisk egg yolks into melted chocolate.
3. Beat egg whites and cream of tartar or salt until foamy with an electric mixer on high speed. Then slowly add sugar and vanilla and beat until medium peaks form when beaters are lifted. Do not overbeat.
4. In thirds, gently fold egg whites into melted chocolate mixture. Pour into prepared pan and bake for 30 to 40 minutes. Test for doneness with a toothpick. Cake will have crackers on the top. This is normal in this kind of cake.
5. 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 pan side. Invert the cake onto a wire rack. Cool the cake completely. Cake will deflate a little. Wrap in plastic and refrigerate overnight.
6. NOTES: I have changed the oven temperatures as it seemed to be too low for me. It worked OK with the above stated temperature, but you may have to adjust temperature or time a little as I did.
7. I have added the tsp of vanilla extract so it mellows with the strong aroma of chocolate, but it can be omitted.
8. The morning after, I split the cake in half and spread a thin layer of strawberry marmalade on one half, then I assembled the cake again and cut it into small squares. I dusted a little powder sugar on top and garnished with fresh strawberries.