scharffen berger flourless chocolate cake

How To Make scharffen berger flourless chocolate cake

• 1

  Grease the bottom of an 8-inch cake pan and line with parchment paper. Preheat oven to 350-degrees.
• 2

  Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
• 3

  In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
• 4

  Add cooled chocolate and beat until smooth and velvety. Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
• 5

  The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
• 6

  Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
• 7

  Remove from oven and cool completely on a wire rack.
• 8

  Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.
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