Towering Flourless Chocolate Cake

Name: Towering Flourless Chocolate Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 170 grams bittersweet chocolate, chopped; 1 Tbsp light corn syrup; 0 teaspoons cream of tartar; 3 larges egg whites; 6 larges eggs; 237 milliliters granulated sugar; 1 pinch Pinch of salt; 57 grams semisweet chocolate, chopped; 118 milliliters stout beer (such as Guinness); 177 milliliters turbinado sugar; 2 Tbsps unsalted butter; 3 sticks unsalted butter, cut into pieces, plus more for the pan; 170 grams unsweetened chocolate, chopped; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract

Towering Flourless Chocolate Cake might be just the dessert you are searching for. This recipe serves 10. One serving contains 633 calories, 8g of protein, and 45g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have eggs, vanillan extract, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

Oven

Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.

Ingredients you will need

Unsweetened Baking Chocolate

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Frying Pan

Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes.

Ingredients you will need

Turbinado Sugar

Water

Egg

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Frying Pan

Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.

Equipment you will use

Stand Mixer

Whisk

Bowl

Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.

Ingredients you will need

Chocolate

Vanilla

Butter

Beer

Equipment you will use

Sauce Pan

Blender

Pour the batter into the prepared pan.

Equipment you will use

Frying Pan

Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring.

Equipment you will use

Toothpicks

Oven

Knife

Frying Pan

Let cool completely.

Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.

Ingredients you will need

Corn Syrup

Chocolate

Butter

Equipment you will use

Microwave

Bowl

Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl.

Ingredients you will need

Granulated Sugar

Cream Of Tartar

Egg Whites

Water

Salt

Equipment you will use

Whisk

Bowl

Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Blender

Bowl

Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled.

Ingredients you will need

Chocolate

Vanilla

Equipment you will use

Bowl

Frying Pan

Spread the meringue on the cake.

Ingredients you will need

Spread