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Flourless chocolate cake

Flourless chocolate cake
Los Angeles Times

I haven't been home from the office during the week in time to make a family dinner since, well, since I went back to work when my older child was a year-old toddler. Now 13 and 10, our kids eat ... Read more

Total time: 1 hour, 5 minutes | Serves 6 to 8
  • 1 teaspoon plus 1/2 cup (1 stick) unsalted butter
  • 8 ounces semisweet chocolate, coarsely chopped
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar, divided
  • 4 eggs, separated
  • 2 tablespoons confectioners' sugar
  • 1/2 cup whipping cream, whipped

Step 1Heat the oven to 375 degrees. Line the bottom of a 9-inch round cake pan with parchment paper, then grease with 1 teaspoon butter.

Step 2In a small saucepan, combine the chocolate and the remaining one-half cup butter over low heat and melt, stirring often until smooth. Stir in the vanilla, remove from the heat and cover to keep warm.

Step 3In a medium bowl, using an electric mixer, beat one-half cup of the granulated sugar with the egg yolks until pale in color. In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly add the remaining one-fourth cup granulated sugar to the egg whites, beat until stiff peaks form, about 30 seconds.

Step 4Using a plastic spatula, gently stir the egg yolk mixture into the egg whites just until combined. Then gently stir in the melted chocolate until the mixture is a uniform chocolate color.

Step 5Pour the batter into the prepared pan. Bake the cake until a fork or toothpick inserted in the center comes out dry, about 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto a serving plate and let cool completely. Remove the parchment paper. Using a fine-mesh sieve, dust the top of the cake with the confectioners' sugar. Top each serving with a dollop of whipped cream.

Note: Adapted from "The Working Parents Cookbook.".


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