Recipe: Flourless Chocolate Cake

Adapted from The Smitten Kitchen Cookbook

Ingredients:

6 tablespoons (3 ounces) butter

~¾ cup (4 ounces) Videri 70% baking chocolate

3 large eggs, yolks and whites separated

1/3 cup (2 ⅓ ounces) light brown sugar

1/4 teaspoon fine sea salt

Pinch of ground cinnamon (optional)

Powdered sugar, for finishing (optional)

Instructions:

• Generously grease a 6-inch spring-form or tart pan. 

• Melt butter over medium heat in a small saucepan until it darkens in color and smells nutty (about 3 minutes). Remove from heat and stir in chocolate to melt. Set aside to cool to lukewarm.

• In a medium bowl, beat egg yolks, brown sugar and salt until the mixture thickens and pales in color. Slowly whisk in the lukewarm chocolate mixture.

• Using an electric mixer, beat egg whites until stiff peaks form. If using, add your pinch of cinnamon here. Carefully fold egg whites into the chocolate mixture and gently pour into prepared pan.

• Bake at 350° F for 20-25 minutes. Let cool on a rack for 10 minutes before removing the spring-form sides. Let cool fully before dusting with powdered sugar, if using.