Lacy Flourless Chocolate Cake 2 ounces unsweetened chocolate, broken into small pieces 4 ounces semi-sweet chocolate, broken into small pieces 9 tablespoons unsalted butter, at room temperature 3/4 cup sugar 3 tablespoons ground almonds 5 large eggs, separated Pinch of salt Chocolate Icing: 4 tablespoons (1/2 stick) unsalted butter 2 ounces semi-sweet chocolate 2 ounces unsweetened chocolate 3 tablespoons heavy (whipping) cream 2/3 cup sifted confectioners' sugar 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting Whipped cream (optional), for garnish 1. Preheat oven to 350°F. Butter a 9x3-inch round springform pan; line bottom with buttered wax paper. Flour the pan, shaking out excess. 2. Prepare cake: Place both chocolates in a double boiler over simmering water; stir until melted. Scrape chocolate into a bowl. Cool 3 minutes. 3. Gradually stir the butter into the chocolate. Add 1/2 cup sugar and the almonds. Stir in egg yolks, one at a time. 4. Beat egg whites and salt in a bowl until they form soft peaks. Add 1/4 cup sugar and beat just until whites hold their shape. Fold whites, in thirds, into the chocolate. Pour batter into pan; bake 35 minutes. Cool pan on a wire rack. 5. Remove sides of the cake pan. Invert cake onto a wire rack. Remove bottom of pan and wax paper. Cool completely. 6. Prepare icing: Melt the butter and chocolates in a double boiler over simmering water, whisking constantly. Remove from heat; whisk in cream. Whisk in confectioners' sugar and vanilla. 7. Place cake on a rack over a baking sheet; pour warm icing over cake. Spread with a spatula, making sure to ice the sides. Let rest for 2 hours. 8. Transfer cake to a serving platter. Lightly place a paper doily on the surface. Sprinkle confectioners' sugar over the top so it leaves a pattern; carefully lift off the doily and discard. Serve the cake with whipped cream, if desired. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page