Flourless Chocolate Cake Part 1 -Mixing The Cake Batter
|Bittersweet chocolate||8 Ounce, chopped|
|Eggs||5 , separated into whites and yolks|
|Butter||8 Ounce, salted (1 Stick)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cinnamon powder||1⁄4 Cup (4 tbs)|
Preheat oven to 365 F.
Spray a 9 inch springform pan with non-stick cooking spray.
Pour cinnamon into the pan and shake it around to coat the bottom and the sides of the pan.
Remove the excess cinnamon powder.
In a sauce pan over medium heat, melt butter and chocolate slowly, until thoroughly combined.
Remove from heat and set aside to cool to room temperature.
Add egg whites to a mixing bowl and whip until soft peaks form.
Sprinkle the sugar over the egg whites and continue whipping until stiff peaks form. Set aside.
In a large mixing bowl, add egg yolks and vanilla.
Add 1/3 of the chocolate mixture and whisk to combine.
Add the remaining chocolate and whisk to combine.
Gently fold ½ of the egg whites into the chocolate.
Add the remaining whites and combine until the mixture is one color.
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