Ready in 1 hour
This delightful little cake is moist and decadent ! It comes from a little cafe in Sedona, AZ called Heartline, where people enjoy it on their outdoor patio. It is very easy, yet sophisticated enough to serve on a special occasion! I like to serve it with chocolate sauce, as shown here, or a big scoop of vanilla ice cream on the side.
"this....is....DELICIOUS! and our oven is tricky. yes, use Ghiardelli chocolate. i sprinkled cocoa powder and confectioner's sugar on after it cooled about ten minutes. "- dragonmfb
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Top-ranked recipe named "Decadent Flourless Chocolate Cake"
Preheat the oven to 325 degrees F. Grease an 8 " springform pan. Melt the chocolate over a double boiler and then let cool.
In an electric mixer, cream the butter and sugar together at low speed until mixed. Set butter/sugar mixture aside in a separate bowl. Remove beaters from your electric mixer, and clean thoroughly so that all residue from butter and sugar is completely cleaned off and then dry.
Replace beaters into your electric mixer and then continue. Beat the egg whites on medium until soft peaks form; set aside this mixture into a separate bowl. Clean mixer bowl and beaters again.
Mix the cooled chocolate and egg yolks in the mixer on low speed until smooth and then add the reserved butter-sugar mixture and continue mixing until smooth. Increase the speed to medium and mix for another 2 minutes.
Gently fold in your egg white mixture, doing 1/3 at a time, until all incorporated.
Pour the batter into your prepared springform pan and bake for 20-30 minutes, or until a toothpick comes out almost clean and just barely moist. Remove your cake from the oven and let cool for 20-25 minutes before removing from springform pan. Slice cake into 10 wedges and serve.
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Keith65 2 weeks agoAll reviews just say 'a while ago' so I wonder how old they are,,, but I also am thinking, we used to use a pinch of cream of tarter when beating egg whites for angel food cake to keep them stiffer, and so they wouldn't collapse. Wonder if that would improve this cake, or ruin it?
vharr 2 years ago
dragonmfb 2 years agothis....is....DELICIOUS! and our oven is tricky. yes, use Ghiardelli chocolate. i sprinkled cocoa powder and confectioner's sugar on after it cooled about ten minutes.
J9ohio 2 years agoThis was very easy to make. However the cook time was very off. I cooked for 40 mins and it was still like lava inside when I cooled and sliced it. Also, the recipe calls to 'cream butter and sugar till mixed'... It should have said till creamy. It would have Ben better. I will keep this recipe and make again, but with minor changes.
Ribbed 3 years agoExcellent, very moist, used ghiradelli dark chocolate
CookingPassion 4 years ago[I posted this recipe.]