Scharffen Berger Flourless Chocolate Cake

Marsha Gardner

By
@mrdick1950

This cake recipe was on a bar of Scharffen Berger Chocolate that I bought. The price of the bar was worth it to get this great recipe.


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Rating:

Comments:

Serves:

8-10

Cook:

35 Min

Ingredients

6 oz
scharffen berger 62% cacao semisweet chocolate
2/3 c
sugar
6 large
eggs, separated
6 Tbsp
butter, unsalted
pinch
kosher salt

Directions Step-By-Step

1
Grease the bottom of an 8-inch cake pan and line with parchment paper.

Preheat oven to 350-degrees.
2
Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
3
In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
4
Add cooled chocolate and beat until smooth and velvety.

Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
5
The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
6
Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
7
Remove from oven and cool completely on a wire rack.
8
Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.

About this Recipe

Course/Dish: Cakes