Friday, February 25, 2011

Decadent Flourless Chocolate Cake

I don't have a picture for this.  I worked Wednesday night shift, slept my 3 hours afterward, got up and ran ran ran for the rest of the day until my book club ladies showed up and devoured the cake.  As they were all swooning over it, I realized I should have taken a picture first.  I'll just have to make another batch ;).  This is a recipe that I tore out of Parade magazine a few weeks ago and have been plotting the perfect time to make it ever since.  It is SUPER rich.  Make it when you have a bunch of friends to share it with because otherwise you might keel over and die from sheer happiness and chocolate overload.  It developed a delightful airy melt-in-your-mouth chocolatey crust on top that was balanced by the fudgy (but not too heavy) soft interior.  It is a rather homely dessert, but utterly amazing in flavor and texture.  I baked it in a springform pan this time, and am thinking that if I wanted to actually remove it from the base, lining it with parchment would be a good idea.  I also think this would be fantastic baked in individual ramekins, particularly straight sided ones because of the way it rises then falls.

Decadent Flourless Chocolate Cake

3/4 cup butter
7 ounces good dark chocolate (I used Lindt 70% cacao bars)
4 eggs, separated
1 cup sugar

Turn the oven on to 300 degrees and prepare a 9" springform pan by buttering the sides and bottom.  If desired, line the bottom with a circle parchment paper as well.  Alternatively, you may butter 8-8 ounce ramekins (straight side).

In a double boiler over medium low heat, melt the butter and dark chocolate, stirring occasionally until smooth.  Meanwhile, whisk 1/2 cup sugar into the 4 egg yolks until well combined.  In a separate bowl, beat the egg whites until peaks begin to form, then gradually beat in the remaining 1/2 cup sugar.  Stir the egg yolk mixture into the chocolate/butter mixture, then fold the chocolate mixture into the egg white mixture.  Pour into the prepared pan or ramekins.

Bake for 40-45 minutes at 300 degrees, until a toothpick inserted in the center comes out clean.  The top crust will rise quite high, then fall within a few minutes of being removed from the oven.  Run a knife around the edge immediately after removing from the oven, then remove the side ring after a few minutes.  Allow it to cool to room temperature, then place in the refrigerator until serving time.  This sliced and served much better once chilled.  You may garnish with whipped cream, mint leaves and raspberries if desired.


Marcy said...

Thank you--sending it to my mom and sisters right now.

Kathy said...

I made this the other day and it was really good! I made a simple syrup out of frozen raspberries and sugar and served that on top with whipped cream. Delicious! And, I took your advice and made it when we had company over. I could see myself eating the whole thing.

Nurse Heidi said...

Sounds awesome, Kathy!!! Glad it worked for you.

indium said...

thanks for your share. good luck for you