Flourless Chocolate Cake

This recipe was in the Parade magazine insert of the Sunday paper a few weeks ago and is from Ingrid Michaelson. I ripped it out thinking it would perfect for our Valentine's dinner dessert and my grandma saved it for me too since it was gluten-free. Although my cake didn't turn out very pretty (and we tried our best to follow the recipe...maybe I didn't beat the egg whites enough?!), it was DELICIOUS!!! It was better than any gluten filled brownie I've tried (shhh, don't tell). And I plan on perfecting this baby by making it again and again! We had it with this equally tasty strawberry ice cream to be a little more festive.

7 oz really good (45-50% cocoa) semisweet chocolate
3/4 c butter
1 c sugar, divided
4 eggs, separated

1. Preheat oven to 300 degrees. Melt chocolate and butter in a double broiler. 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 c 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.


Unknown said...

This looks really good plus it's flourless and you used 45-50% cocoa.

Haley McAdams
Food Handlers Certificate