- 6 Tbsp butter plus more for the pan
- 8 oz bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separated
- 1/2 cup sugar
- 2 tsp vanilla extract
- 8 oz semisweet chocolate chips
- 8 oz heavy whipping cream
Preheat oven to 275 degrees. Prepare a 9″ springform pan by buttering the bottom and sides.
In a large glass bowl add the butter and chocolate and microwave in 30-second increments, stirring well each time until melted. Be careful not to over-heat, the chocolate should be just melted, not hot. Allow to cool slightly and whisk in the egg yolks. Add the vanilla.
In a separate large glass bowl beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture then gently fold the remaining egg whites into the chocolate.
Pour the batter into the prepared pan smoothing the top with spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack before removing the sides of pan.
Add the chocolate and cream to a medium glass bowl and heat in microwave for 2 minutes. Stir well with a whisk and return to microwave for another 1-2 minutes, whisking well until the chocolate and cream are combined. Be careful not to over-heat, you just want the chocolate melted and combined with the cream. Allow to cool then drizzle over the cake slices when ready to serve. Add a sliced strawberry on top for garnish.
Store remaining ganache in refrigerator or freeze for another time.
Flourless Cake adapted from Martha Stewart