Things You'll Need:
- 1/8 tsp. salt
- 3/4 c. sugars
- 6 eggs - separated
- 1 1/2 sticks unsalted butters - at room temperature
- 1 1/4 c. plus 2 tbsp. finely ground walnuts
- 6 oz. chopped semisweet chocolate
- 6 oz. chopped semisweet chocolate
- 3/4 c. sugars
- 1/8 tsp. salt
- 1 1/4 c. plus 2 tbsp. finely ground walnuts
- 6 eggs - separated
- 1 1/2 sticks unsalted butters - at room temperature
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Step 1
Position a rack on the bottom shelf of the oven.
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Step 2
Line the bottom of a 9-inch springform pan with parchment paper. Generously butter the sides of the pan and the parchment paper covering the bottom of the pan. Sprinkle the sides and bottom with 2 tbsp. ground walnuts.
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Step 3
Preheat the oven to 375 degrees F.
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Step 4
Pour water to a depth of 2 inches into the bottom pot of a double boiler. Bring the water to a boil.
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Step 5
Melt the chocolate in the top pot of the double boiler. Stir until smooth. Cool slightly.
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Step 6
Place the butter in a mixing bowl. Cream the butter using an electric mixer. Gradually add the sugar and beat at medium speed for 2 minutes.
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Step 7
Add the egg yolks one at a time, beating after each addition.
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Step 8
Stir in the melted chocolate and remaining walnuts to just incorporate. Set aside.
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Step 9
In another bowl, beat the egg whites and salt to soft peaks with an electric mixer.
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Step 10
Temper the chocolate batter by folding in 1/2 c. egg whites. Then gradually fold in the remaining egg whites.
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Step 11
Pour the batter into the prepared pan and bake 20 minutes in the bottom shelf of the oven.
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Step 12
Reduce oven temperature to 350 degrees F and bake 50 minutes more, until a fork inserted into the center comes out covered with a thick, moist and crumbly coating.
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Step 13
Remove from oven. Set on a wire rack and cool 30 minutes. Loosen the sides of the cake by running a thin knife all around the pan. Remove the pan sides.
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Step 14
Slide the cake off the bottom of the pan onto a cake dish or platter. Allow it to cool completely.
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Step 15
Serve slices at room temperature, in large bowls with whipped cream.











Comments
jessicahartley said
on 4/15/2009 Unfortunately matzoh meal substitute is learned through trial and error. But for a great flourless cake recipe visit: http://hartleyconfections.com/2009/04/07/sindis-flourless-chocolate-cake/
shannongreene said
on 4/18/2008 Can anyone tell me the ratio to us when substituting matzho meal for flour in a recipe? Thanks.