Flourless Chocolate [Pudding] Cake III

Adapted from: MarthaStewart.com

Serves: 6-8

Prep time: 25 minutes
Cook time: 30 minutes

Ingredients:
unsalted butter or dairy free alternative
6 large eggs, room temp & separated
1/2 tsp salt
1/3 cup sugar, heaping full
170 g (6 oz) vegan bittersweet chocolate

240 ml (1 cup) whipping cream
raspberries or blueberries

Another chocolate cake! Get out of town! This one is special--it also has a slight pudding-like texture and it has no sort of flour base! Also you probably have every ingredient on hand since there are only about three of them. 

This chocolate pudding cake is a hair more fancy than a typical cupcake-type cake. It rises from egg whites beat into soft peaks. And it's not too sweet. Also, who doesn't love raspberries and chocolate? It is an all-around winner. 

I love this recipe because I like gooey chocolate cake/brownies. Yet the eggs make this a very light texture at the same time. A dollop of whipping cream and raspberries? Mmmmm..... 

When separating egg whites, it is really important that not one single drop of yolk enters the mix--that includes those little white blobs attached to the outer yolk membrane. They can be fished out with a spoon or part of an egg shell. Eggs are pretty magical when it comes to baking. Egg whites cannot form good peaks (soft or other) when there is yolk in them. Otherwise, it turns into a variation of a raw egg scramble. Isn't it so cool that a flourless "cake" can rise simply because of an egg separation technique? Wild! 

If cracking a lot of eggs, it can be helpful to have a separate "cracking cup" for the egg whites so that each egg can pass through that cup for inspection before being added into the bowl full of approved egg whites. Accidentally crack the yolk into the whites in that inspection cup? No problem! Toss that egg in your pet's food dish or garden and start again! 

So with this knowledge in mind, know that when using the beaters to mix the two separate egg components, you don't have to wash the beaters if the order is mix the whites and then the yolks. But if you mix yolks first, the beaters need to be washed in soap and water to remove any of the protein components. 

Let's talk soft peaks. Soft peaks are when the egg whites can form a literal peak on the end of the beater, but it may fold over on itself or droop after a few seconds. A stiff peak is one that holds its shape for a while. 

Ingredients:
unsalted butter or dairy alternative
6 large eggs, room temp & separated
1/2 tsp salt
1/3 cup sugar, heaping full
170 g (6 oz) vegan bittersweet chocolate

240 ml (1 cup) whipping cream
raspberries or blueberries

Directions:

1. Preheat oven to 177 C / 350 F and butter a shallow 2-quart (2 L) baking dish and coat with sugar granules. Tap out any excess sugar.

2. In a large bowl, add egg whites and salt. Beat with mixer on high until soft peaks form. Set aside.

3. In a large bowl, whisk the egg yolks and sugar until the mixture lightens in colour.

4. Melt the chocolate in the microwave or in a double boiler.

5. Whisk the melted chocolate into the yolk mixture.

6. Whisk 1/3 of the egg whites into the chocolate-yolk mixture.

7. Using a spatula, gently fold in the remaining egg whites into the chocolate-yolk mixture until just mixed (try not to over-mix, but make sure the whites are no longer clumping).

8. Fill a kettle with water and boil it.

9. Meanwhile, pour the batter into the greased baking dish.

10. Place the batter baking dish into a roasting pan and pour the boiling water into the roasting pan until it comes up 2.5 cm (1”) up the outside of the dish.

11. Bake until the cake puffs and is set (when the cake barely jiggles), about 25-30 minutes.

12. Whip whipping cream, some sugar (optional/to taste), and vanilla extract (1/2 tsp+/optional) together if desired.

13. When the cake has cooled, top it with whipping cream and raspberries.