Flourless Chocolate Cake
1 C Unsalted butter, cubed
10 Oz 52% Chocolate, broken into pieces
3 ½ Oz 70% Dark chocolate, broken into pieces
1 ¼ C Sugar
4 Tbs Water
5 Eggs, separated
2 tsp Teeny Tiny Spice Company Garam Masala
A pinch of salt
Confectioner’s sugar for dusting
Preheat oven to 325°F.
Butter the bottom and sides of an 8” springform pan and line both with parchment paper.
Place the butter, spices and all of the chocolate in a stainless steel or other heat-proof bowl.
In a pot, heat the sugar and water to boiling, then pour over the chocolate and butter. Stir until chocolate is all melted. Add in the egg yolks, mix well and set aside to cool.
Blend the egg whites and pinch of salt until firm but not completely stiff peaks. Fold the egg whites into the chocolate batter 1/3 at a time until fully incorporated.
Pour about 2/3 of the batter into the prepared cake pan and bake for 40 minutes or until a toothpick inserted in the center comes out mostly clean (there will be some crumbs that stick to the toothpick but it should not be runny).
Let the cake cool completely, then pour the rest of the batter overtop, smoothing it out to level. Bake for another 25-30 minutes, again, until a toothpick inserted in the center comes out almost clean.
Let cool and dust with confectioner’s sugar.