Heirloom Meals: Savoring Yesterday's Traditions Today

Heirloom Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients Ingredients

  • 10” springform pan greased (or wax/parchment paper will do)
  • 1 12 oz. Semi-sweet chocolate chips
  • 1/2 cup unsalted butter

Ingredients Ingredients

  • 10” springform pan greased (or wax/parchment paper will do)
  • 1 12 oz. Semi-sweet chocolate chips
  • 1/2 cup unsalted butter
  • 6 eggs – separated, room temperature
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 1 tablespoon Bailey’s Irish Cream
  • 1/2 teaspoon vanilla
  • 1 pinch cream of tartar

Toppings Ingredients

  • 2 cups Whipping Cream
  • 1/4 cup powdered sugar
  • 2 tablespoons Bailey's Irish Cream
  • 2 oz chocolate curls

Directions

  1. Preheat oven to 350 degrees.
  2. Beat yolks in large bowl ( 5 mins., or until thick)
  3. Beat in ½ c. sugar, 1 Tbls. at a time
  4. Stir in chocolate, pecans, vanilla and Bailey’s
  5. Beat whites with cream of tartar to soft peak
  6. Gradually add remaining ½.c. remaining sugar. Beat stiff, not dry
  7. Fold ¼ of whites into the chocolate cake mix
  8. Fold the mix into the remaining whites
  9. Pour into pan and bake 30 minutes @ 350 d.
  10. Reduce oven to 275. Continue to bake 30 minutes
  11. Turn off oven. Let cake stand in oven with door slightly ajar. About 30 minutes
  12. Remove from oven. Dampen towel and place on top of cake for 5 minutes. Remove
  13. Top of cake will crack and fall. Cool cake in pan
  14. Remove springform when cool. Transfer cake to platter
  15. Whip cream to soft peak. Beat in powdered sugar and remaining Bailey’s.
  16. Spoon over top of cake and smooth. Sprinkle with chocolate curls.
  17. Refrigerate 6 hours.
  18. Let stand at room temp for 30 minutes before serving
  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 2 hours

Yield: 6-8 servings


Categories: Heirloom Recipes, Special Diets

Tags: gluten-free, chocolate, flourless, cake