Sunday afternoon baking in pajamas at its best. Recipe courtesy some magazine my mom clipped…
(I had a hard time getting a decent photo of the melting chocolate. damn lighting/flash was a mess. oh well. it was beautiful!) Anyway, I melted just over a cup of Ghiradelli bittersweet chocolate (60% cacao) until it was silky smooth, then blended it with 4 egg yolks and 1/2 cup sugar.
Here, I whipped 4 egg whites until fluffy with the other 1/2 cup of sugar…
And then, all folded together, baked at 300 for around 50 minutes…. The result was a rich, intense dark chocolate cake – almost pie-like, but not as dense as many flourless cakes, which I attribute to the fluffy egg whites. It is unbelievably delicious! I highly recommend it for any chocolate lover.
It makes a delightful breakfast!
Recipe (I swear I’ll give credit once I figure out the source!)
7 oz high quality bittersweet chocolate – I used Ghiradelli 60% cacao chips
3/4 c. butter
1 c. sugar, divided in half
4 eggs, separated
- Preheat oven to 300F. Melt chocolate and butter together in a double boiler (in other words, place a bowl over a pot of simmering water). Stir together half sugar and the egg yolks, then add to melted chocolate
- Use an electric mixer and chilled mixing bowl (I’m dreaming of a Kitchenaid stand mixer!) to beat the egg whites, meanwhile slowly adding the rest of the sugar. Beat the egg whites until they form stiff peaks when you lift the beaters from the bowl. Fold very gently into the chocolate mixture, and pour into a 9″ greased cake pan.
- Bake 40-50 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool 30 minutes to an hour before you flip the cake onto a platter. Dust with powdered sugar and top with berries, if desired…