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Flour-less Chocolate Cake

Grease a 9 inch circular pan with spray oil or butter and dust with cocoa powder, set aside Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees Bring a kettle or pot of water to boil. Separate 4 eggs into yolk and white and leave the whites in bowl for later In a mixer, beat separated yolk with remaining 4 eggs at high speed until the volume doubles. This usually take. . .

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Servings: 12

Prep Time: 00:20

Cook Time: 00:25

Main Ingredients

8 large eggs cold

1 lb . dark, semisweet or bittersweet chocolate, coarsely chopped

2 sticks of unsalted butter or 16 tablespoons

1 tablespoon of chipotle powder

2 teaspoon of vanilla extract

coconut flakes/ powdered sugar and berries for topping

Preparation

1Grease a 9 inch circular pan with spray oil or butter and dust with cocoa powder, set aside Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees Bring a kettle or pot of water to boil. Separate 4 eggs into yolk and white and leave the whites in bowl for later

2In a mixer, beat separated yolk with remaining 4 eggs at high speed until the volume doubles. This usually takes about 5 minutes.

3Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).

4Fold half of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.

5Mix in the chipotle powder and vanilla extract, Fold in remaining egg mix

6Using a hand mixer, beat the separated egg yolks on medium-high speed until it forms a stiff peak, You will want to continue to beat the eggs until the peak stands straight up when the beaters are lifted from the mixture, this took me about 3-4 minutes, its not a lot of eggs

7Fold in this egg white foam into the cake batter gently, continue to fold until the mixture is homogenous

8Scrape the batter into the prepared cake pan and smooth the surface with a rubber spatula. Place the cake pan into a large roasting pan/ foil pan, and place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the cake pan

9Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes

10Remove the cake pan from the water bath CAREFULLY, especially if you used a foil pan as the roasting pan and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)

11About 30 minutes prior to serving, remove the cake from refrigerator, before serving, run a metal spatula or knife around the side of the cake pan then invert on a serving platter, lightly tap pan if the cake does not come out, mine released quite easily.

12If desired, lightly dust the cake with coconut flakes/powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

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