Flourless Chocolate Cakes

The square flourless cakes is perfect to fill with some fresh berries and top with  vanilla Ice cream

Cake Recipe:

16 ounces of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons of unsalted butter
5 large eggs separated.

- Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

- While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

- Separate the egg yolks from the egg whites and put into two medium/large bowls.
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).With the same beater beat the egg yolks together. Add the egg yolks to the cooled chocolate.

- Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. 

- Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C . Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note:  If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

- Cool cake on a rack for 10 minutes then unmold.

Bon Appétit !