White Chocolate Flourless Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a 20cm (8 inch) round cake pan with parchment paper.

   Tip: Use a high-quality parchment paper for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, cocoa powder, and salt.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large mixing bowl, cream together the white chocolate and butter until smooth.

   Tip: Use an electric mixer for the best results.

4. 4

   Add the granulated sugar and beat until well combined.

   Tip: Make sure to scrape down the sides of the bowl for even mixing.

5. 5

   Beat in the egg yolks one at a time, followed by the vanilla extract.

   Tip: Use room temperature eggs for the best results.

6. 6

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Be careful not to overmix.

7. 7

   In a separate bowl, whisk together the egg whites until stiff peaks form.

   Tip: Use a stand mixer for the best results.

8. 8

   Gently fold the egg whites into the cake batter until no white streaks remain.

   Tip: Be careful not to deflate the batter.

9. 9

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a smooth surface.

10. 10

    Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

    Tip: Check the cake frequently to avoid overcooking.

11. 11

    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

    Tip: Use a wire rack to cool the cake for the best results.