I'm a chocoholic and I know I'm not alone in the world! For Valentine's Day this year I wanted to make something fun for a party I was invited to. I read an article in Parade magazine (you can read it here) and decided to give it a try. I'm glad the article described the cake as a "brown, sunken-in, not-very-appetizing thing" so I wasn't surprised when I took my beautiful cake out of the oven and it fell. Apparently that's what it's supposed to do. It was easy and so yummy! I've never seen a cake be devoured so quickly so I decided to share the recipe:
Flourless Chocolate Cake
7 oz really good (45–50% cocoa) semisweet chocolate
(I just used semisweet chocolate chips)
3/4 cup butter (NOT margarine)
1 cup sugar, divided
4 eggs, separated
Directions:
Flourless Chocolate Cake
7 oz really good (45–50% cocoa) semisweet chocolate
(I just used semisweet chocolate chips)
3/4 cup butter (NOT margarine)
1 cup sugar, divided
4 eggs, separated
Directions:
1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.
2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
The end result:
2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
The end result:
1 comment:
Ha ha! I totally cut this out of Parade Magazine to try too! I'm glad to hear it actually is as good as they made it sound (:
Post a Comment