Flourless Chocolate Nut Cake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
• In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
• Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
• Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
• Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Steps:

• Heat oven to 350°F.
• Beat egg whites in small bowl with mixer on high speed until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Set aside.
• Beat egg yolks and remaining sugar in medium bowl with mixer on high speed until thick and lemon colored. Add butter; mix well. Blend in chocolate and zest. Stir in nuts. Gently stir in egg whites. Spread onto bottom of 9-inch springform pan sprayed with cooking spray.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool in pan 10 min. Run knife around rim of pan to loosen cake; remove rim. Cool cake completely on wire rack.