Flourless Chocolate Cake
8 oz bittersweet chocolate - broken up into small pieces
1 stick butter - cut into small pieces
4 eggs, separated
1 tbsp rum
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
Powdered sugar for dusting
Heat oven to 325F.
Measure and cut a piece of parchment paper to fit the bottom of a 8" spring form pan. Please make sure the bottom of the pan fits tightly and it is not going to leak.
Grease an 8" spring foam pan. Line with the paper
Separate 4 eggs - put the yokes in a small bowl, the white in a large bowl.
Slowly add the egg yoke mixture to the chocolate
Remove from oven and let the cake cool in the pan.
Once cool. Remove the side and store in the fridge for 4 hours
The cake will deflate.
Transfer the cake to a serving plate.
Sprinkle with powder sugar.
Ready to serve.
It is very rich.