Seriously, this is such a scrumptious dessert I just couldn't resist making it. I was browsing through Parade magazine this morning and came across this recipe by Ingrid Michaelson. Yup, Ingrid Michaelson! Can you believe it? She not only sings...she also bakes!
When I saw "chocolate" I was a goner. Then I saw "flourless," so I just had to make it! I mean, who could resist a chocolate cake with no flour in it? In my opinion, chocolate cake should be made of just pure chocolate, don't you agree? No other ingredients should mar its flavor. But then again, without other ingredients, I might just as well eat the chocolate morsels straight out of the bag. Not that I have anything against that (far from it), but it's much more fun to mix a little bit of this and that to bring out that rich, irresistible chocolate flavor.
So now let me stop with the chatter and get on with the recipe. Enjoy!
Ingredients:
7 oz semisweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated
Directions:
Preheat oven to 300 degrees F.
Assemble all the ingredients.
 |
| Preparing all the ingredients shortens the work time |
Melt chocolate and butter in double boiler.
 |
| I had to dig this out from storage. It's been a long time since I used it. |
Stir together half the sugar and egg yolks. Add to melted chocolate mixture. Remove from heat
Using an electric mixer, beat the egg whites. Gradually add the remaining sugar until stiff peaks form.
Fold mixture into chocolate. Tip: Transfer the chocolate concoction to a wider bowl so it's easier to fold in the egg white/sugar mixture.
Pour into a greased 9-inch cake pan.
 |
| The folded mixture looks "marbly,"doesn't it? :) |
Cool 30 minutes before removing from pan.
 |
| Ta-da!!! |
I know I should wait until it cools but I've gotta have a taste...it's melt-in-your mouth delicious!!!
