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Chocolate Flourless Cake
USM Culinary Academy
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1 lb. Unsalted butter
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27 oz. chocolate
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20 eggs, separated
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7 oz. granulated sugar
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powered sugar, as needed
Melt butter and chocolate over a pot of simmering water. Whisk the yolks into the melted chocolate. Whip the egg whites until shiny. Add the granulated sugar and whip until very stiff. Fold into the chocolate. Pour batter into a cookie sheet lined with buttered parchment paper. Bake at 400 degrees for 10 minutes. Reduce the over temperature to 350 degrees and continue baking until done, approximately 40 minutes. A cake tester will not come out clean, even though the cake is done. Invert the cake onto a cake plate; cool completely, then dust with powered sugar. Decorate with strawberries, Raspberries, and whipping cream
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