Recipe#4108

Title: Flourless Chocolate 03

Newsgroups: rec.food.recipes 
 From: viv@higgs.ph.unimelb.edu.au (Vivian Buzzi) 
 Subject: Vivi's Flourless Chocolate Cake 
 Message-ID: <9402040639.AA18936@higgs.ph.unimelb.edu.au> 
 Date: Fri, 4 Feb 94 17:39:29 +1100 

6 egg yolks
 1/2 cup - 3/4 cup sugar
 400g bittersweet chocolate
 6 egg whites
 liqueur (optional)
 Beat egg yolks with the sugar until thick and pale and mixture
 forms a ribbon - as for making a sponge.  Melt the chocolate over
 hot water and allow to cool slightly.  Fold chocolate very gently
 into the egg yolk mixture, careful not to deflate it too much.
 Add a tablespoon or two of your favourite liqueur if you wish at
 this point.
 Whisk the egg whites until stiff peaks form.  Gently fold into the
 chocolate mixture.
 Pour into a greased and lined 23cm (9 1/2 inch) cake tin or a heart
 shaped tin or other shaped mould...try to keep it simple though as
 this is a moist cake.  Bake in a bain marie in the oven at 140C/250F
 for about 1 hour and 15 minutes or until done when tested with a
 toothpick...it will not test completely dry though.  Leave to relax
 with the oven door ajar for another hour.  The cake will rise like
 a souffle but will settle as there is no flour.  Turn out when cold
 and dust with icing (confectioner's) sugar if desired.
 Serve with fresh unsweetened heavy cream, berries and a chocolate
 sauce or icecream.
 Note: For this cake to turn out well, use a good German or Swiss
 bittersweet chocolate (preferably one with at least 60% cocoa
 solids).  Also, I have not given an exact amount of sugar in this
 recipe...it depends on the type of chocolate you use (less sugar
 if you use semisweet chocolate for example) and how sweet you like
 the cake to be.  I don't usually measure the sugar but I don't use
 much as it is much nicer if the flavour is intensely chocolate and
 not overly sweet.