This is the ultimate modern Passover dessert, a rich torte with a thick, fudge-like center. Because the recipe calls for no baking powder, baking soda or any other leavening ingredient, the dessert is kosher for Passover - but it's so good, you might choose to serve it anytime. Flourless chocolate cake serves 10.
Instructions
1. Position a rack on the bottom shelf of the oven.
2. Line the bottom of a 9-inch springform pan with parchment paper. Generously butter the sides of the pan and the parchment paper covering the bottom of the pan. Sprinkle the sides and bottom with 2 tbsp. ground walnuts.
3. Preheat the oven to 375 degrees F.
4. Pour water to a depth of 2 inches into the bottom pot of a double boiler. Bring the water to a boil.
5. Melt the chocolate in the top pot of the double boiler. Stir until smooth. Cool slightly.
6. Place the butter in a mixing bowl. Cream the butter using an electric mixer. Gradually add the sugar and beat at medium speed for 2 minutes.
7. Add the egg yolks one at a time, beating after each addition.
8. Stir in the melted chocolate and remaining walnuts to just incorporate. Set aside.
9. In another bowl, beat the egg whites and salt to soft peaks with an electric mixer.
10. Temper the chocolate batter by folding in 1/2 c. egg whites. Then gradually fold in the remaining egg whites.
11. Pour the batter into the prepared pan and bake 20 minutes in the bottom shelf of the oven.
12. Reduce oven temperature to 350 degrees F and bake 50 minutes more, until a fork inserted into the center comes out covered with a thick, moist and crumbly coating.
13. Remove from oven. Set on a wire rack and cool 30 minutes. Loosen the sides of the cake by running a thin knife all around the pan. Remove the pan sides.
14. Slide the cake off the bottom of the pan onto a cake dish or platter. Allow it to cool completely.
15. Serve slices at room temperature, in large bowls with whipped cream.
Tags: bake minutes, bottom shelf, bottom shelf oven, double boiler, electric mixer, parchment paper, shelf oven