Wednesday, March 31, 2010

Chocolate Cloud Cake


I read a lot of blogs...and by a lot, I mean about eleventy hundred! And I find many to be so beautiful, so inspiring, and so delicious looking...however, I have yet to come across a recipe that blows my mind so much that I immediately jump off the couch...off of my cozy heating pad (where I do most of my blog reading and writing)...and head to the kitchen to immediately whip up whatever I have just read about. But that all changed today when I saw a flourless chocolate cake from Everyday Food.

Common this time of year, flourless desserts are served during Passover, as flour and leavening are verboten. The lack of flour makes this cake pure fudgey bliss. That, coupled with the fact that the recipe contains only four ingredients (four!) and comes together so quickly makes this a total winner. It's liked baked mousse...like chocolate clouds....like heaven on a spoon. Run, don't walk, to your kitchen and whip some up too! And do not forget to lick the bowl.










Flourless Chocolate Cake

Adapted from Everyday Food

Prep time: 10 minutes
Total time: 1 hour
Yield: serves 8

Ingredients:

6 tablespoons salted butter, cut in small cubes
6 ounces semi-sweet chocolate chips (about 1 cup)
6 eggs, separated
1/2 cup sugar

Preparation:

1. Preheat the oven to 275 degrees and butter a 9-inch spring-form pan.

2. Melt the butter and chocolate chips together in a small saucepan (or in a microwave for about a minute), whisking constantly until smooth. Remove from heat and cool slightly.

3. Separate eggs, placing the egg whites in a large bowl and the egg yolks into the cooled chocolate. Whisk yolks into the chocolate until thoroughly combined.

4. Beat the egg whites with an electric mixer until soft peaks form. Slowly add the sugar, beating continuously, until stiff and glossy peaks form. Whisk about a quarter of the whites into the chocolate mixture, then add the chocolate mixture to the bowl with the egg whites, folding gently until totally combined.

5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until set in the middle. It will still jiggle slightly. Remove from oven and cool completely on a rack. You can expect to deflate somewhat. Remove from pan, dust with powdered sugar and serve.

2 comments:

Shannalee said...

I just made a similar cake this last weekend (and am writing about it now) and absolutely loved it! Flourless cakes are so rich and velvety, and you're right: perfect for this time of year with Passover and also just because they're delicious. Yours looks wonderful.

Stacy said...

Oh yay! I am so excited to make this! I have been looking for an easy wheat free chocolate cake recipe and this is perfect!