Florentine Flourless Chocolate Cake

Operacaffe’s Roberto Bernardoni’s four-ingredient Florentine Flourless Chocolate Cake is a delectable dessert designed with dark-chocolate lovers in mind. Savor the nuanced flavors of this decadent confection and you’ll feel as though you’re dining in Tuscany.

Florentine Flourless Chocolate Cake

Serves 8-10

15 eggs
1 lb. sugar
1 lb. butter
1 lb. 60% or greater chocolate

Preheat oven to 380 degrees. Prepare a springform pan with wax paper in the base.

Separate and set aside the whites of eight eggs. In a mixer, blend sugar, egg yolks and remaining seven eggs.

In a microwave, liquefy the butter (approximately 2 minutes) and then the chocolate (approximately 3 minutes).

Add the butter to the egg and sugar mixture, mixing for 1 minute. Then add the chocolate and mix completely.

Pour the mixture into a separate bowl. In a clean mixer bowl, whip the egg whites until frothy. Then thoroughly mix them into the chocolate mixture. Pour into the springform pan.

Place the pan on two nested trays, with a thin layer of water in the bottom tray. Cook for 35 to 40 minutes.

After cooling, cut and serve with fruit compote and powdered sugar garnish.

Chefs Roberto Bernardoni and Patrizia Branchi
Operacaffe
835 Fourth Avenue, San Diego, CA 92101
619-234-6538
operacaffe.com