Flourless Chocolate Cake
1 cup chocolate chips
3 1/2 oz. dark chocolate (70% cocoa)
1/2 cup water
3/4 teaspoon espresso powder
1/4 cup sugar
4 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup butter, melted
4 egg whites
1/8 teaspoon cream of tartar
Preheat oven to 350 degrees F.
Cut out a circle of parchment paper to line the bottom of an 8 inch round or square cake pan. Rub the insides of the pan (not the bottom) lightly with oil.
Melt chocolate in a bowl with water and espresso powder.
Place sugar, egg yolks, salt, vanilla, cocoa powder and butter in your blender jar if you are using your blender. If not, you could just place in a big bowl and beat with an electric mixer.
Blend those ingredients for 5 seconds then add the melted chocolate mixture after it has cooled for a minute or so.
Blend everything for 1 minute.
In a big bowl, beat 1/8 teaspoon cream of tartar and 4 egg whites until they are at the stiff peak stage.
Fold chocolate mixture into beaten egg whites and stir gently but thoroughly to combine.
Pour cake batter into prepared pan.
Bake at 350 degrees for 25 minutes. The center will still be moist but a toothpick tester will come out of the cake pretty clean.