Скачать или смотреть Flourless Chocolate cake

The best flourless chocolate cake I landed on after weeks and weeks of not getting it right.

Richard Sax's Flourless chocolate cake
225g dark chocolate
110g butter
6 eggs
200g sugar
Melt the chocolate and butter over a double boiler till melted and allow to cool
In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. (Separating all 6 eggs and whisking the whites will result in too much air in the cake) Slowly whisk in the warm chocolate mixture. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.
Set the pan on a rimmed baking sheet and bake at 175C until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point
Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater—this is good! Let the cake cool completely before digging in

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