Flourless Chocolate Bourbon Cake

Flowerless-Choc-Cake

Often times Jeremy and I sit at home on Friday night to catch a good movie. During our “date nights” we always want something sweet. This night, I wanted something sweet but not too heavy, so out of the blue we decided to make flourless chocolate cake. I can honestly say this one was simple, yet amazing – especially served with a little vanilla ice cream.

INGREDIENTS

  • 12 ounces bittersweet chocolate
  • 6 large eggs room temperature, separated
  • 1 cup sugar
  • 4 tablespoons unsalted butter
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 tablespoons of bourbon
  • Vanilla ice cream

Yields: 12 servings

DIRECTIONS

  1. Preheat oven to 350 degrees. In a double boiler, melt butter and chocolate. Stir until smooth. Set aside.
  2. In a medium bowl, beat egg yolks and sugar with mixers until thick for about 4 minutes. Add bourbon and salt and beat for an additional minute. Add vanilla and melted chocolate mixture and beat for an additional 2 minutes. Set aside.
  3. In a large bowl, beat egg whites until stiff peaks form. Fold peaks into chocolate mixture gradually. Pour mixture into a 9-inch springform pan (sprayed with cooking spray and lined with flour) or into cupcake flutes. When baking in springform pan, bake for 40-45 minutes. When baking in cupcake flutes, bake for 20-25 minutes.
  4. Let cake cool completely in pan before serving.
Tip: This cake tastes delicious with berries as well as with whipped cream.

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