Chef Tobin McAfee
Sir Edmond Halley’s
Carolina Panthers

Flourless Chocolate Cake with Double
Chocolate Sauce and Chocolate Ice Cream

Cake
4 oz. unsalted butter, cut into small pieces
8 oz. bittersweet chocolate, cut into small pieces
5 eggs, separated
Pinch salt
2/3 cup sugar
Powdered sugar, for garnish
Unsweetened whipped cream, for garnish
Preheat the oven to 325 degrees F. Butter and flour a
10-inch round cake pan.

Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.

With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry.

Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack – do not worry.

Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.

Chocolate Sauce
3/4 cup half-and-half
1 Tbsp unsalted butter
1/2 lb semisweet chocolate chips
1 Tbsp espresso

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but must be brought to room temperature
before serving.

Chocolate Ice Cream
Chefs note: Pick your favorite chocolate ice cream