Flourless Chocolate Cake – Nigella Lawson

Do you remember Nigella’s flourless Brownie?  It was the best.  She has done it again with this flourless cake.   Without any discussion, here is her recipe.   By the way, hubby, the chocolate hater, loved it.  I did not alter this recipe other than not to add anything to it and I did not separate the eggs.

Nigella Lawson’s Flourless Chocolate Cake
Serves 8-12                                                                                                                         

8 ounces bittersweet chocolate, minimum 70% cocoa solids
1/2 cup unsalted butter, softened
6 eggs: 2 whole, 4 separated  (  I did not separate the eggs.)
3/4 cup superfine sugar
grated zest of 1 orange (optional)
Whipping cream (optional)  (It did not need any additions.)
Fresh Raspberries (optional)
9 inch springform cake pan

1. Preheat the oven to 350ºF.

2. Line the bottom of the cake pan with baking parchment. Cut away any excess paper otherwise it’ll smoke in the oven and the smell is gross.

3. Melt the chocolate either in a double boiler or a microwave, add orange zest and then let the butter melt in the warm chocolate.
4. Separate eggs into two bowls.
5. Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, tempering first (tempering means you add a little of the warm mixture to the cooler mixture to raise its temperature and prevent it from curdling as you add the rest of the warm mixture).
6. In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar.
7. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.
8. Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly.
9. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
10. When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the cake from its pan.
11. Don’t worry about cracks or rough edges: it’s the crater look we’re going for here.
12. (If using) Whip the cream with some vanilla and sugar, whisking until the cream is firm but not stiff.
13. The way I did it was to top the cake with fresh raspberries and heaping dollops of whipped cream. You could also fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, or dust the top lightly with cocoa powder or powdered

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