Comment on this article

Flourless Chocolate Cake
from the kitchen of Sharmagne Leland-St. John

7 ounces semisweet chocolate
7 ounces  butter
1 cup  sugar (separated)
4 eggs, separate whites from yolk
Whipping cream
Powdered sugar
Powdered cocoa

Preheat oven to 350 F .

Line a greased 9 inch cake tin with greaseproof
or other non-stick paper .  Break the chocolate
into small pieces and melt with the butter over
hot water in a double boiler.  Beat the egg yolks
with half the sugar.  Fold in the melted butter-
chocolate mixture.

Using an electric mixer, beat the egg whites until
frothy.  Gradually add the remaining sugar.  Con-
tinue beating until stiff peaks form.  Fold  the beaten
egg whites into the Chocolate mixture.

Bake for approximately 40 minutes, until a wooden
pick inserted into the centre comes out clean.  Using
a knife, separate the cake from the non-stick paper.
The cake will be quite sticky.

Dust the cake with a bit of powdered sugar.

Whip the cream and add a dollop to each serving
plate.   Dust the cream with cocoa powder before

The Flourless Chocolate Cake may be served warm
or cold.

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]