Uses no flour, making it ideal for Passover or if you have allergies.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 9-inch square pan |
Ingredients
- 7 ounces bittersweet chocolate, chopped
- ⅞ cup margarine
- ⅞ cup white sugar, separated
- 6 eggs, separated
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature.
- Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined.
- Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form.
- Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan.
- Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes more.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 189 mg |
| Sugars | 22 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very simple recipe to make. I used butter instead of margarine and cane sugar rather than white sugar to make a healthier version. I do think there’s a bit too much butter in the recipe (and I love butter) as the mixture was very glossy and just a bit strange texture, but it tastes okay.
Delicious and very rich! My chocoholic family loved it. I thought I was being very smart when I lined my springform pan with parchment. Not a wise move; the moist cake stuck to the parchment. I topped the cake with whipped cream. Yummy!
If you are a chocoholic, you will love this recipe. I made it in a spring form pan lined with parchment which may have not been the best method. As the cake cooled, the sides shrunk inward. It is very light and rich, so a little goes a long way.