Michael Symon’s Flourless Chocolate Cake is light and super tasty!
FLOURLESS CHOCOLATE CAKE WITH PEANUT BRITTLE
3 ounces bittersweet chocolate (chopped)
3 ounces semi-sweet chocolate (chopped)
1 stick unsalted butter (roughly chopped, plus additional for greasing pan)
1 cup granulated sugar
2/3 cup cocoa powder (plus additional for dusting pan)
1 teaspoon salt
1 teaspoon vanilla extract
4 large eggs
1/2 cup heavy whipping cream (chilled)
2 tablespoons confectioners’ sugar
store-bought peanut brittle (broken into small pieces, to serve)
Preheat the oven to 350ºF. Grease a 9-inch springform pan with butter. Line the bottom of the pan with parchment and grease the paper with butter.
Fill a saucepan with 2-inches of water and bring to a boil. Place a glass bowl over the saucepan and add the butter and chocolate. Allow to melt while stirring occasionally until smooth. Remove from the heat add the sugar, cocoa powder, vanilla and salt and whisk until just combined. Add the eggs, one at a time, whisking until just combined.
Pour into springform pan, place on a baking sheet and bake for 35 minutes until the top has formed a thin crust. Remove from the oven and allow to cool for 10 minutes.
Remove from the pan and serve with a dollop of whipped cream and a piece of peanut brittle.
For the Whipped Cream: Place the cream and confectioners’ in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form, about 3-4 minutes. Remove and serve.
Tip: Perfect dessert to make for a party! If your egg curdles when mixing the batter, strain the batter through a fine mesh sieve before baking.