Browned Butter Flourless Chocolate Cake

A rich and intensely chocolate cake with a crackly meringue-like crust.

Recipe by Liz Buuk

Ingredients:

• 4 tbsp Unsalted Butter

• 6 Lg Eggs, Separated

• 1 Bar Beyond Good Pure Dark 80% Chocolate

• 1 Bar Beyond Good Pure Dark 70% Chocolate

• 1 C Granulated Sugar, Divided

• 1 tbsp Instant Espresso Powder

• 1/2 tsp Salt

• 2 tbsp Dark Cocoa Powder

• 1 tbsp Beyond Good Madagascar Vanilla Extract

• Optional: Powdered Sugar for Dusting

Method:

1. Preheat oven to 350 degrees. Line a springform pan with parchment paper and spray with nonstick .

2. In a sauce pan, brown the butter. Heat on medium until it is an amber color and smells nutty.

3. While the butter is browning, chop the chocolate bars. Pour the hot butter over the chocolate and stir it until the chocolate is melted and smooth. Set aside.

4. In a medium bowl, whisk the egg yolks with 1/2 C of the granulated sugar. Whisk until the mixture is smooth and pale yellow in color. About 5 min.

5. Add in the espresso powder, cocoa powder, salt, and vanilla. Mix to combine.

6. Add in the melted chocolate mixture, mix to combine.

7. In the bowl of a stand mixer with the whisk attachment, beat the egg whites until soft peaks form. With the mixer still running, slowly pour in the remaining 1/2 C granulated sugar and continue to mix until stiff peaks form.

8. Fold the melted chocolate mixture into the egg whites in three batches, being gentle as to not deflate them.

9. Pour the batter into the prepared springform pan and bake at 350 for 40-45 minutes. Let cool.

10. Remove from pan and dust with powdered sugar. Enjoy.

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