Jo Manhart from the Missouri Egg Council joined us again on Good Morning Heartland. This time she shared her four ingredient, flourless chocolate cake.
Jo says it's not going to be the most beautiful cake you've ever seen, "but like the Ugly Duckling, it turns into a Swan the moment you taste it!" It doesn't need any frosting, and it's great for those on a low-carb diet, since the recipe uses no flour. Keep in mind, it does contain sugar, though!
FLOURLESS CHOCOLATE CAKE
7 ounces (squares) good semisweet chocolate*
3/4 cup butter (one whole stick and half of another)
1 cup sugar, divided
4 eggs, separated
- Preheat oven to 300 degrees. Grease a 9” cake pan. Melt chocolate and butter in double boiler. Stir together half the sugar (1/2 cup) and the four yolks, add to melted chocolate after it cools slightly.
- Beat egg whites, slowly add remaining ½ cup sugar until stiff peaks form. Fold this mixture into the chocolate mixture. Pour into the greased cake pan.
- Bake 40 minutes, or until toothpick comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Cake will puff up while baking, then fall when cooling. That’s why it’s “ugly”. Dust with powdered sugar.
*The chocolate squares should contain 45-50% cocoa. Very expensive, gourmet chocolate do, but so do the readily-available brand “Bakers”. To find out what the percentage of cocoa was in Bakers, I had to go onto their website, the wrapper didn’t say.
Provided by: Jo Manhart, Missouri Egg Council
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