It’s February, a month of candy hearts, love letters, and chocolate, oh so much chocolate. But in Craftsbury, it’s also a month of some of the best skiing we’ve seen all year. So after you put in your km’s, reward yourself (or your sweetheart) with our chocolate flourless cake.
Yield- 1 springform cake pan
18 oz. bittersweet chocolate
1 cup unsalted butter
4 whole eggs
8 egg yolks
8 egg whites
2/3 cup sugar (for whole eggs + yolks)
1/3 (rounded) cup sugar (for egg whites)
Soften butter by first cutting it into cubes. Take care not to melt.
Cut chocolate into chunks. Melt over double boiler, making sure no water gets into the chocolate. Separate eggs carefully.
Whisk the whole eggs and the yolks together. Then add sugar, beating well.
When chocolate is melted, remove from heat and allow softened butter to melt into the chocolate.
Beat egg whites until they hold soft peaks. First beat them until they are foamy, then add sugar until they hold their shape but are not too stiff.
Whisk melted chocolate mixture gradually into the egg yolk mixture, blending well.
Fold one dollop of the egg whites into the chocolate mixture. Then gently fold the remaining egg whites into the mixture.
Pour into prepared pans and bake at 325° for 40 minutes, or until the cake has risen and cracked. Let cool.