Flourless Chocolate cake

Ingredients

Cake:

6 tablespoons unsalted butter

8 ounces good quality bittersweet chocolate 

½ cup sugar

1 teaspoon vanilla

6 eggs, separated

2 tablespoons powdered sugar for garnish

Fresh berries for garnish

Whipped cream for garnish

Whipped cream:

1 pint heavy cream

1 tablespoon mascarpone 

1 tablespoon vanilla 

4 tablespoons powdered sugar 

PREP TIME: 2 Hours (including cooling time) | COOK TIME: 40 MINUTES | SERVINGS: 6

1.Preheat your oven to 275. Grease a 9 inch springform pan generously and set aside.

2. In a microwave safe bowl, melt your butter and chocolate. Stirring every 30 seconds until smooth. Let cool slightly. 

3. Using your electric mixer or hand held mixer, using the wire attachment, whisk the egg whites until soft peaks occur. Then gradually add in the sugar. Whisk on medium high until stiff peaks occur. 

4. In the bowl with the melted chocolate and butter, add the egg yolks and vanilla-whisk until smooth.  Add 1/4 of the egg white mixture into the chocolate mixture. Don't worry about folding in the egg whites at this point, you just want to break up the chocolate mixture a bit.  Next, gently fold in the egg whites in two or three different stages. (Take your time folding them in, you don't want to lose all of the air)

5. Once egg whites are folded in, pour into prepared springform pan. Bake for 40 minutes or until no longer jiggly and toothpick comes out clean. Let cool completely and then remove from pan.

6. Once cake has cooled make the whipped cream. Using a hand mixer or stand mixer whisk all of the ingredients on medium high until stiff peaks form.

7. Garnish cake with whipped cream, fresh berries and a sprinkle of powdered sugar. Serve immediately.

Enjoy y’all!