Flourless Chocolate Cake
New Media Publishing
Provided by: Maggie Ruggiero
Don't get all nervous about beating egg whites. Just beat them till the little peaks stand straight when you lift the beater. Even if you go a little too far, this cake won't mind a bit. The cake sinks as it cools giving it a rich, insanely decadent texture.
- Preheat oven to 350°F with rack in middle.
- Lightly butter and flour a 9-inch springform pan. (if you're avoiding using flour, butter pan then line with parchment and butter parchment.)
- Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth. Stir in brandy, vanilla, and salt.
- Whisk egg yolks with sugar in a large bowl until pale and light, then whisk in chocolate mixture.
- Beat eggs whites and a pinch of salt with an electric mixer until just stiff but not dry. Whisk a spoonful of whites into chocolate mixture, then fold in remaining whites until evenly combined without over-mixing.
- Spoon batter into pan and place in oven. Turn heat down to 300°F and bake until top feels just firm and dry to the touch, about 1 hour. (Top may crack depending on brand of chocolate.)
- Cool in pan on a rack. Center of cake will sink slightly while cooling.