EASY FLOURLESS CHOCOLATE CAKE

One 9-inch springform pan, buttered; line bottom with a disk of parchment paper

The whipped cream used here is also available as a standalone recipe: Whipped Cream Topping (Easy Flourless Chocolate Cake).

Ingredients

• 8 tbsp. (1 stick) unsalted butter (room temperature)
• 3/4 cup (180 ml) sugar
• 7 large eggs, separated
• 8 ounces (225 g) semisweet chocolate, melted and cooled
• Pinch salt
• 1/4 cup (60 ml) seedless raspberry preserves
• 1 cup (240 ml) whipping cream
• 3 tbsp. (45 ml) sugar

Method

1. Set a rack at the middle level of the oven and preheat to 350°F (175°C).
2. Beat the butter and sugar until light, using a hand mixer at medium speed or a heavy-duty mixer with the paddle attachment, about 3 to 5 minutes.
3. Add the yolks one at a time, beating until smooth after each addition. Beat in the chocolate.
4. In a clean, dry bowl, beat the egg whites with the salt until soft peaks form.
5. Stir about a third of the whites into the batter, then, using a rubber spatula, gently fold in the remaining whites.
6. Pour the batter into the prepared pan and smooth the top even. Bake about 40 minutes, until well risen and the center is firm and elastic to a fingertip.
7. Cool the cake in the pan for 5 minutes, then invert onto a rack to cool completely. Slide the cake onto a platter.
8. To finish, place the preserves in a small pan and stir over low heat to melt. Pour the preserves into the center of the cake and cool to room temperature.
9. Whip the cream with the sugar until soft peaks form. Spread over the top of the cake, covering the preserves, shortly before serving.

Serving: Cut into 10 or 12 wedges. Serve with fresh fruit or berries on the side, if desired