Name: Flourless chocolate cake Recipe
Total time: 1 h
Yield: Makes 1 (8-inch-round) cake
Ingredients: 12 ounces 60% chocolate; 4 ounces (1/2 cup, or 1 stick) butter; 2 tablespoons cocoa powder; 4 egg yolks; 6 egg whites; Pinch salt; 4 ounces sugar

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By Betty Hallock

and Na Young Ma

Sept. 29, 2012

This cake is rich, dense and chocolatey, as a flourless chocolate cake should be.

For individual cakes, use 4-inch greased brown paper molds. Fill each with 4 ½ ounces batter; bake for 13 to 15 minutes.

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Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat, then whisk in the cocoa powder and after that the egg yolks. Set aside.

In a medium bowl, whisk the egg whites and salt until foamy. Gradually add the sugar to the egg whites and whip to medium peaks.

Stir a third of the whites vigorously into the chocolate mixture until fully combined. Then fold in the remaining whites in two parts until all ingredients are incorporated.

Pour the mixture into a greased, parchment-lined 8-inch cake pan and bake until puffed and set, 18 to 20 minutes. (For individual cakes, use 4-inch greased brown paper molds. Fill each with 4 ½ ounces batter; bake for 13 to 15 minutes.) Cool completely on a rack, then cover and refrigerate until chilled. Serve chilled, or bring to room temperature before serving.

From Na Young Ma of Proof Bakery in Atwater Village.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.