What is the best flourless chocolate cake recipe- rich and light?

I recently had a delicious flourless cake at a brunch- it was very chocolatey and yet light. Really satisfied your sweet tooth but left you feeling not so guilty. Any clues?

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  1. INGREDIENTS

    * 12 ounces semisweet chocolate chips
    * 4 (1 ounce) squares unsweetened chocolate
    * 1 1/2 cups butter, melted
    * 1 3/4 cups white sugar
    * 1/2 cup water
    * 7 eggs
    * 2 cups whipped cream

    DIRECTIONS

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
    2. Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
    3. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
    4. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
    5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
    6. Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.
  2. Check out http://useinfo-cakes.blogspot.com/
    It has recipes for quite a few tasty cakes that can be prepared easily from home ..
  3. I made this one for my guys b'day, and OMG it is soooo good.
    (and pretty easy, too!!) I did add a little vanilla extract to the cake and whipped cream...yummy.

    Cracked Chocolate Earth Cake

    1 pound bittersweet chocolate, chopped into small pieces
    1 stick unsalted butter
    9 large eggs, separated
    3/4 cup granulated sugar, plus 1 tablespoon
    2 cups heavy cream, cold
    Confectioners' sugar, for dusting

    Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

    Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

    Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.

    While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.

    Serve at room temperature with the whipped cream.
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