I feel like I’ve been posting quite a few desserts recipes lately. Sorry for the lack of diversity. But honestly, who doesn’t like desserts?
When I’m browsing recipes (usually on pinterest), I’m very rarely ever LOOKING for desserts. I’m usually trying to get ideas for dinners and what-not. However, without fail, I always end up looking at a delicious chocolatey something and wishing I had a special occasion to bake for. As much as I would love to make desserts whenever I felt like it, we live on a pretty strict grocery budget, and we seriously don’t need the calories. BUT…does that stop me from drooling over every dessert recipe I see? Absolutely not. I just have a ridiculous number of recipes set aside for whenever the occasion arises, and I get to make a dessert!
This particular dessert was for Valentine’s Day earlier this year. Yes I’m just now posting it because I didn’t have a blog then, and this was just too good not to post about. I don’t think I’d ever heard of a flourless chocolate cake. I didn’t even know that making a cake without flour would alter it so much. This is not a “fluffy” cake. This cake is dense and super-rich (just how I like ’em). The outer part of the cake has this cracked look to it (it’s supposed to be that way), and while it doesn’t make for the prettiest cake in the world, it’s still not bad looking. It’s crispy on the outside and fudgy on the inside. This cake is definitely best served with some deliciously cold vanilla ice cream.
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separated
- 1/2 cup granulated sugar
- Confectioners' sugar, for dusting
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes.
- Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar.
Source: Martha Stewart