Flourless Chocolate Cake
from the kitchen of Sharmagne Leland-St. John 7 ounces semisweet chocolate 7 ounces butter 1 cup sugar (separated) 4 eggs, separate whites from yolk Whipping cream Powdered sugar Powdered cocoa Preheat oven to 350º F . Line a greased 9 inch cake tin with greaseproof or other non-stick paper . Break the chocolate into small pieces and melt with the butter over hot water in a double boiler. Beat the egg yolks with half the sugar. Fold in the melted butter- chocolate mixture. Using an electric mixer, beat the egg whites until frothy. Gradually add the remaining sugar. Con- tinue beating until stiff peaks form. Fold the beaten egg whites into the Chocolate mixture. Bake for approximately 40 minutes, until a wooden pick inserted into the centre comes out clean. Using a knife, separate the cake from the non-stick paper. The cake will be quite sticky. Dust the cake with a bit of powdered sugar. Whip the cream and add a dollop to each serving plate. Dust the cream with cocoa powder before serving. The Flourless Chocolate Cake may be served warm or cold.
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