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Flourless Chocolate Cake Recipe

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This recipe for Flourless Chocolate Cake, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. unsweetened chocolate (break into small pieces)
4 oz. semi-sweet chocolate (small pieces)
9 T. unsalted butter (softened)
3/4 c. sugar
3 T. ground almonds
5 large eggs, separated
pinch of salt
Chocolate Icing:
4 T. unsalted butter
2 oz. semi-sweet chocolate
2 oz. unsweetened chocolate
3 T. heavy cream
2/3 cup sifted powdered sugar
1 tsp. pure vanilla
powdered sugar & whipping cream for garnish

Directions:
Directions:
Preheat oven to 350. Butter a 9" spring form pan; line bottom w/ parchment, flour pan- shake out excess. Place both chocolates in a double-boiler, stir until melted. Scrape into bowl, cool 3 minutes.
Gradually stir butter into chocolate. Add 1/2 c. sugar & almonds. Stir in egg yolks one at a time. Beat egg whites & salt in a bowl until soft peaks form. Add 1/4 c. sugar & beat just until whites hold their shape. Fold whites in thirds into chocolate. Pour batter into pan; bake 35 minutes. Cool pan on wire rack. Remove sides of cake pan, invert onto wire rack, remove bottom of pan & paper. Cool completely. Prepare icing in double-boiler by melting butter and chocolate and whisking constantly. Remove from heat, whisk in cream, then powdered sugar & vanilla. Pour warm icing over cake, spread w/ spatula. Rest for 2 hours. Transfer to serving plate, lightly place a paper doily on surface and sprinkle powdered sugar over top. Serve w/ whipped cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Delicious!! I made this for a friend's birthday and he is always looking for an excuse for me to make this. The recipe came from Parade Magazine.

 

 

 

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