A little time and effort pays off with this decadent dessert, with its light crust and a moist, 'fudgy' centre.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F (160° C).
- Lightly butter a 9" springform pan and set aside.
- Combine butter and dark Belgian chocolate in microwaveable bowl. Microwave in 30-second intervals, stirring each time until melted. Cool slightly.
- Whisk egg yolks into chocolate mixture. In a second bowl, whisk egg whites with sugar and vanilla. Beat until stiff and glossy.
- Fold 1⁄4 of beaten egg whites into chocolate mixture. Take this mixture, and using a spatula, gently fold into remaining egg whites.
- Spoon into prepared springform pan and smooth top. Bake until cake comes away from the sides, approximately 25-30 minutes. Cool cake in pan on a rack for 5 minutes before running a knife around the outside edge. Remove collar of pan and let cake cool completely. The centre will fall during baking, making it moist and 'fudgy' in the centre.
- Dust with cocoa powder or icing sugar.
Per serving: Calories 450, Fat 27 g (Saturated 15 g, Trans 0.3 g), Cholesterol 205 mg, Sodium 125 mg, Carbohydrate 39 g (Fibre 4 g, Sugars 33 g), Protein 8 g.
1 hr 30 min
8 servings
$1.90/serving1 hr 30 min8 servings$1.90/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 325° F (160° C).
- Lightly butter a 9" springform pan and set aside.
- Combine butter and dark Belgian chocolate in microwaveable bowl. Microwave in 30-second intervals, stirring each time until melted. Cool slightly.
- Whisk egg yolks into chocolate mixture. In a second bowl, whisk egg whites with sugar and vanilla. Beat until stiff and glossy.
- Fold 1⁄4 of beaten egg whites into chocolate mixture. Take this mixture, and using a spatula, gently fold into remaining egg whites.
- Spoon into prepared springform pan and smooth top. Bake until cake comes away from the sides, approximately 25-30 minutes. Cool cake in pan on a rack for 5 minutes before running a knife around the outside edge. Remove collar of pan and let cake cool completely. The centre will fall during baking, making it moist and 'fudgy' in the centre.
- Dust with cocoa powder or icing sugar.
Per serving: Calories 450, Fat 27 g (Saturated 15 g, Trans 0.3 g), Cholesterol 205 mg, Sodium 125 mg, Carbohydrate 39 g (Fibre 4 g, Sugars 33 g), Protein 8 g.
