Ingredients
- 4 ounces unsalted butter, cut into small pieces
- 8 ounces bittersweet chocolate, cut into small pieces
- 5 eggs, separated
- Pinch salt
- 2/3 cup sugar
- Powdered sugar, for garnish
- Unsweetened whipped cream, for garnish
Directions
Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.
Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
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By ranibond007_120...
Sunnyvale, 43
on August 12, 2009
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I was a little skeptical when i saw the recipe but since i wanted to make a flourless cake i tried it out anyways. Trust me now that i am siting and eating this cake, it is one of the most easy and amazingly tasty cakes i have ever make. The only problem is that it is too soft and is therefore falling apart. But it sure is worth a try. You wouldn't regard it!! Also dont forget to use wax paper of it wouldnt come out in one piece from the pan
By cargonza_12019650
El Paso, 83
on July 28, 2009
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Did a little research before settling on this recipe. It seemed easy amongst the others and I was right. I used Splenda packets (Splenda's website has a nice conversion chart of regular Splenda to sugar ratios, 3 oz of bittersweet chocolate, and 5 oz semi-sweet chocolate. Let the eggs and butter go to room temperature and you will have smooth sailing.
I did however, have to cut the baking time to 50 minutes when my toothpick came out completely clean. I checked it in 10 minute intervals to make sure it didn't burn and I'm glad I did. I took it out of the pan immediately so it would stop cooking.
Didn't add any sugar or frosting to the top and I loved it, though others preferred said toppings.
I will definitely try adding chile, liqueur, coffee, or chocolate chips as the consistency was more like a marshmallow brownie. Very good!
By sandipepe_11245229
valley glen, CA
on November 10, 2008
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How can this cake be rated 4 stars? This is an excellent cake/recipe. Even though this is not my cake or my recipe, my friends and family know my by this cake. This is the easiest cake to make, it always turns out perfect, but when you serve it, it looks like you put a lot into it and people appreciate that. I have been making Wolfgang's cake for a while now and it's always a hit. The secret is the whipping of the egg whites, you just have to have them perfect to get that fluffy but moist cake, you dont want a cake consistency, you want it to look moist when you cut into it but when you take a bite, it's fluffy, moist just delicious. Serve it with raspberries and whipped cream. This is by far my all time favorite cake......Thanks Wolfgang...
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