Scharffen Berger Flourless Chocolate Cake Recipes
SCHARFFEN BERGER FLOURLESS CHOCOLATE CAKE
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.
Provided by Marsha Gardner
Categories Cakes
Time 35m
Number Of Ingredients 5
Steps:
- 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.
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