Flourless Chocolate Cake (Digital Photography Final Project 3 of 3)
CHOCOLATE; need I say more? Vanilla bean whipped cream not optional; it really balances the bitter, dense and rich cake. If you end up with extra, it tastes good on fruit and eaten with a spoon. ;)
Happy munching!
Flourless Chocolate Cake
Serves 6-8
Ingredients:
6 ½ oz. dark chocolate, chopped
⅓ cup cream
4 large eggs, separated
1 tbsp. vanilla bean paste
¼ tsp. cream of tartar
⅓ cup powdered sugar
Vanilla Bean Whipped Cream, for serving
Preparation:
Preheat oven to 375° C. Line a glass loaf pan with parchment paper and grease the paper with cooking spray. Melt the chocolate and cream in a double boiler over simmering water. Remove from heat. Allow to cool slightly. Whisk in egg yolks and vanilla bean paste. In a separate clean bowl, whip egg whites and cream of tartar to soft peaks. Gradually whisk in powdered sugar and continue to whip until stiff peaks form. Fold egg whites into the chocolate mixture in two additions. Pour batter into prepared pan. Bake in preheated oven for 35-40 minutes or until toothpick comes out clean. Cool on a wire rack. Slice and serve with vanilla bean whipped cream.
Vanilla Bean Whipped Cream
Ingredients:
1 cup heavy cream, chilled
¼ cup powdered sugar
1 tsp. vanilla bean paste
Preparation:
In a chilled bowl with chilled beaters, whip the cream until soft peaks form. Mix in powdered sugar and vanilla bean paste until well combined.
