Who doesn't love chocolate? This recipe will satisfy even the strongest of chocolate cravings! Don't wait, try it now!
Ingredients
6 tbsp unsalted butter, plus more for greasing the pan
4 ounces of bittersweet chocolate, chopped
4 ounces of semisweet chocolate, chopped
6 large eggs, separated
½ cup Stevia Baking Blend sweetner
confectioners’ sugar
Instructions
Preheat oven to 275F degrees. Line the bottom of a springform pan with parchment paper and butter the sides and parchment paper. It is important to grease the pan (sides and bottom) very well so that the cake doesn’t stick.
In a double boiler, melt butter and chocolate together, once melted, remove from heat and cool.
Meanwhile, with an electric mixer beat egg whites until soft peaks form. Once soft peaks have formed, gradually add in the sugar and beat until you see glossy, stiff peaks.
Once chocolate is cooled, (it is very important that it is cooled as to not cook the eggs.) whisk in the egg yolks. Transfer chocolate mixture to a large bowl and whisk in ¼ of the egg whites into the chocolate before folding in the remaining egg whites. Be sure to fold them in well as to not have pockets of egg whites because this will cause the cake to react oddly while baking.
Pour batter into the greased pan, smooth the top with a spatula and bake for 45-50 minutes. Cool completely before removing sides of the pan, and serve. If you let the cake rest for a whole 24 hours, it is completely fudgy and rich.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/07/16/flourless-chocolate-cake-secret-recipe-club-fallons-cucina/