Flourless Chocolate Cake
Source: Martha Stewart Weddings, Spring 2013
- 200 g dark chocolate
- 170 g butter
- 200 g sugar
- 4 eggs, separated
Generously butter the sides of an 8" cake pan and line the bottom with parchment.
Melt chocolate and butter, let cool. Mix in yolks and half the sugar.
Whip egg whites with remaining half of sugar.
Fold mixture together, spread into pans and bake at 325 for 15-20 minutes.
Refrigerate before unmolding.
Run a knife around the edge of the pan to loosen cake.