You are here: Home » Recipes » Flourless Chocolate Cake Flourless Chocolate Cake Recipe by Tametaz Yield 1 servings PrintEmail Ingredients 12 ounces bittersweet chocolate12 tablespoons unsalted butter6 large eggs, separated12 tablespoons sugar, divided1 tablespoon pure vanilla extract9 ounces bittersweet chocolate, chopped1 cup heavy cream Instructions Preheat oven to 350 degrees. Line the bottom a 9-inch springform pan with parchment paper and set aside. Spray sides with vegetable oil. Melt the chocolate and the butter in the microwave for about 2 minutes on medium power. Stir until smooth and set aside to cool. In a medium bowl, beat the egg yolks and gradually add 6 tablespoons of the sugar until the mixture is pale yellow and fluffy, about 5 minutes. Add in the vanilla, fold in the melted chocolate and set aside. Beat the egg whites in another medium bowl until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and beat until medium-firm peaks form. Fold in a third of the eggs whites into the chocolate mixture, gently add the remained of the eggs white a third at a time , being careful to just incorporate, but not overwork the batter. A few white streaks are okay. Pour into prepared springform pan and bake in the center of the oven for 40 to 50 minutes, until the top is puffed and cracked and a tester inserted in the middle comes out with moist crumbs attached. Cool the pan completely on a wire rack, the center may sink in and form a crater. To release, run a small sharp knife around the the edge of the cake and release the sides of the pan. Once the cake has cooled: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.