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Gale's Restaurant's flourless chocolate cake

Time 1 hour 10 minutes
Yields Serves 12 to 16
Gale’s Restaurant’s flourless chocolate cake
(Ricardo DeAratanha / Los Angeles Times)

Chocolate ganache

1

Using a double-boiler (or in a bowl set over simmering water), melt the butter and chocolate, gently stirring, to form the ganache. Hold in a warm place until ready to cover the cake.

Chocolate flourless cake

1

Heat the oven to 375 degrees. Grease a 13-by-9-inch baking pan.

2

Using a double-boiler (or in a bowl set over simmering water), combine the chocolate, cocoa and butter, gently stirring until melted. Remove from heat.

3

In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the egg yolks with the sugar until the yolks are very light in color and increased in volume, 6 to 10 minutes. Separately, beat the egg whites until stiff peaks form, 4 to 6 minutes.

4

Carefully fold the melted chocolate into the beaten egg whites until combined, then fold in the egg yolk mixture. Fold in the coffee liqueur.

5

Place the mixture in the prepared pan. Bake the cake until a toothpick inserted comes out clean, about 40 minutes. The cake will puff as it bakes and then will settle after it comes out of the oven and cools.

6

Cool the cake completely on a metal rack, then drizzle with ganache. Serve garnished with whipped cream or crème fraîche.

Adapted from Gale’s Restaurant in Pasadena.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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