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Flourless Chocolate Cake

  • 6 oz. butter
  • 12 oz. bittersweet chocolate
  • 2 oz. cocoa
  • 10 egg yolks separated, whites and yolks reserved
  • 5 oz. granulated sugar
  • 1 sheet parchment paper
Preheat oven to 350 degrees F. Cut the parchment paper to fit a round 10-inch baking pan that would be used for baking a layer cake. Butter and flour the pan. Cut the parchment in a 5" strip so you will have a rim of paper. Butter the paper. Line the bottom and the sides of the pan. Flour the paper. Melt the butter and chocolate and mix in the cocoa. In a bowl, whip the egg whites and sugar till it is fluffy and has high peaks. Pour the egg yolks into the chocolate mixture and then with great care not to deflate the egg whites, turn them into the chocolate mixture.

The mixture should be poured carefully into to the pan and baked for 40-45 minutes. Place a doily on the plate and invert the cake pan. Peel off the paper. Serve slightly warm.

Source:
Sonia Choquette, Ph.D. and Patrick Tully.

Choquette is an intuitive, spiritual teacher, and author of "True Balance," "The Psychic Pathway," "Your Heart's Desire" and "The Wise Child." She selected these recipes for their sweetness, sensuality and ability to "bring us back to the experience of being alive."


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