Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oven rack in lower third of oven, heat oven to 375 degrees F (190C). | 2. Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside. | 3. Melt chocolate with 1/2 cup (125ml) butter. | 4. Keep chocolate warm over a pan of warm, tap water. | 5. Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar. | 6. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes. | 7. Add chocolate mixture to the yolk mixture, beat until completely smooth. | 8. Add creme de cacao and vanilla, beat until blended. | 9. Beat egg whites in medium mixer bowl at high speed until soft peaks form. | 10. Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form. | 11. Fold whites gently but thouroughly into chocolate mixture. | 12. Pour batter evenly into reserved pan, smooth top. | 13. Bake 15 minutes. | 14. Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes. | 15. Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer. | 16. Total baking time is 1 hour. | 17. Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes. | 18. Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes. | 19. Remove toweling and cool cake completely. | 20. Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter. | 21. Whip cream in chilled mixer bowl on high speed until soft peaks form. | 22. Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form. | 23. Dust top of cake with remaining powdered sugar just before serving. | 24. Serve cake at room temperature with whipped cream. | 25. "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured." | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				684.0	31.428	21.372	57.6
flour				-	-	-	-
chocolate	10	ounces	semisweet	164.4271	26.846999999999998	5.84	4.0823
butter	1/2	cup	lightly-salted cut	684.0	31.428	21.372	57.6
egg	6		separated	429.0	2.16	37.68	28.53
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
creme de cacao	2	teaspoons		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
whipping cream	1 1/2	cups	chilled	525.6	5.327999999999999	3.906	55.638000000000005
sugar	2 1/2 - 3	tablespoons	powdered	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.