Just follow this recipes, the chef used milk chocolate chips, so your flourless chocolate cake should turn out just fine, though not totally conventional. There is no cocoa powder in this recipe. I would top the finished cake with whipped cream or vanilla ice cream when serving it.
Flourless Chocolate Cake (Adapted from Martha Stewart)
Serves 8 (if you’re lucky)
■6 tbsp unsalted butter
■8 oz semisweet, bittersweet OR milk chocolate, chopped (I used chocolate chips)
■6 large eggs, separated
■1/2 cup granulated sugar
■Confectioners’ sugar for dusting and/or whipped cream for topping
1.Preheat the oven to 275 degrees. Grease the bottom and sides of a 9 inch springform pan.
2.Place butter and chocolate in a double boiler. Stir until completely melted. Set aside and let it cool until warm, but not hot anymore. Then whisk in the egg yolks.
3.Beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until glossy stiff peaks form. Whisk 1/4 cup of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
4.Pour batter into prepared pan. Bake until cake pulls away from the sides of the pan and is set in the center, 50 minutes to 1 hour. (I adjusted my oven temp to 300 for the last 10 minutes because it was not set yet at 50.) Cool completely on a wire rack. Remove sides of pan and serve. Or place in the fridge and serve it the next day (can be reheated in the microwave).