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Easy Flourless Chocolate Cake

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“This recipe is from a Ghirardelli wrapper of a bittersweet baking bar. I've tried a few different flourless chocolate cake recipes that separate the eggs, but the taste and texture are no different to me with this easy recipe. I get great comments about this cake every time I make it. I garnish it with whipping cream and raspberries and mint leaves if I have them.”
READY IN:
50mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Have the eggs and butter at room temperature.
  2. Heat oven to 300 degrees.
  3. Melt chocolate and butter in a double boiler. Remove from heat.
  4. Whisk eggs, sugar and salt briskly for 5 minutes. Add the chocolate mixture and whisk for another 2 minutes.
  5. Pour into a baking prepared (lined with parchment) 9" baking pan and bake for 30-35 minutes. You can use a springform pan lined with parchment also, but I've made this cake in many different parchment lined pans. It comes out fine.
  6. Garnish if desired.

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