I’ve made this Bon Appetit flourless chocolate recipe four times in the past three weeks. It’s light and fluffy (thanks to the whipped egg whites), but also decadent. The original recipe includes a glaze, which I’ve never made although I’m sure it would be delicious as well. My favorite part of this cake is that is saves INSANELY WELL and gets better each day that it’s been left out on the counter*.
12 oz bittersweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
6 large eggs, whites and yolks separated
12 TBS sugar
2 tsp vanilla
1. Turn oven to 350 F. Butter a 9″ diameter pan and line the bottom with parchment paper
2. Melt chocolate and butter in a double boiler, or jerry-rig one by using a metal bowl sitting in a pan of hot water. Stir butter and chocolate together and then pull off the heat and let cool a bit.
3. Using a mixer, beat egg yolks and half the sugar (6 TBS) in a large bowl. Fold in the chocolate mixture, then add vanilla.
4. Using clean whisks in your beater, whip the egg whites in a different large bowl until soft peaks form. Add the rest of the sugar while you keep beating until firmer peaks form.
5. Fold the whites into the chocolate mixture, and then when mixed pour the batter into your pan.
6. Bake for about 50 minutes, until the top is puffy and cracked, then let cool.
7. Serve (even days later) with powdered sugar, berries, ice cream, or whipped cream
*disclaimer: the longest I’ve left it out was four days, and obviously anything can go bad if left out too long so follow your gut.