Elizabeth David's Flourless Chocolate Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 269.1
- Total Fat: 20.6 g
- Cholesterol: 101.2 mg
- Sodium: 28.6 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
View full nutritional breakdown of Elizabeth David's Flourless Chocolate Cake calories by ingredient
Number of Servings: 8
Ingredients
-
4 ounces bittersweet chocolate
1 tsp. vanilla
1 tbsp. brewed espresso
1 tbsp. brandy
6 tbsp butter
1/2 cup sugar
1/2 cup ground almonds
3 large egg yolks
3 large egg whites
Directions
Preheat the oven to 300 degrees and butter an 8 inch spring-form pan.
In a heavy saucepan over low heat, melt 4 ounces bittersweet (not unsweetened) chocolate with 1 tsp. vanilla and 1 tbsp. each brewed espresso (or any strong coffee) and brandy.
Add 6 tbsp. butter, 1/2 cup sugar, and 1/2 cup ground almonds (put in a blender, skin and all) and heat the mixture until the butter is melted. Remove the pan from the heat.
Beat 3 large egg yolks until they are lemon colored and stir them into the chocolate mixture.
Whip 3 large egg whites until they are just stiff and fold them into the chocolate mixture.
Turn the batter into the pan and bake the cake in the middle of the oven for 45 minutes. The cake will have some cracks on top and a tester will not come out clean. Let the cake cool completely on a rack and remove the side of the pan.
Brush with raspberry jelly or whipped cream or powdered sugar (not included in calorie count)
Number of Servings: 8
Recipe submitted by SparkPeople user SHANDRANANETTE.
In a heavy saucepan over low heat, melt 4 ounces bittersweet (not unsweetened) chocolate with 1 tsp. vanilla and 1 tbsp. each brewed espresso (or any strong coffee) and brandy.
Add 6 tbsp. butter, 1/2 cup sugar, and 1/2 cup ground almonds (put in a blender, skin and all) and heat the mixture until the butter is melted. Remove the pan from the heat.
Beat 3 large egg yolks until they are lemon colored and stir them into the chocolate mixture.
Whip 3 large egg whites until they are just stiff and fold them into the chocolate mixture.
Turn the batter into the pan and bake the cake in the middle of the oven for 45 minutes. The cake will have some cracks on top and a tester will not come out clean. Let the cake cool completely on a rack and remove the side of the pan.
Brush with raspberry jelly or whipped cream or powdered sugar (not included in calorie count)
Number of Servings: 8
Recipe submitted by SparkPeople user SHANDRANANETTE.