Flourless Cake, that is. This week I had a colleague leave because her husband who has been deployed was coming home. YAY! And while we’ll miss her, we had to celebrate the homecoming and her leaving (for good reason). So what did I do? Made cake! At 10pm. This is an easy one to do when you realize that you should actually bake something instead of stopping at Whole Foods on the way to work to grab some cookies or a cake (no offense to my friends who are bakers at Whole Foods–you’re stuff is delish, but sometimes something “home-made” is needed). And this was an instance like that.
I’ve gotten really good at a Flourless Chocolate Cake that I’ve made 4-5 times in the past year. So I figured I’d share it. Since it’s delicious. And gluten free (if that’s your thing). That makes it healthy, right? And easy. As long as you can whip egg whites (or have a Kitchen Aid Stand Mixer to do it for you).
Melt chocolate like so.
Mix dry ingredients. Add butter to melted chocolate.
Mix wet and dry ingredients. Fold in Egg whites.
Bake. And add powdered sugar to the top. And cocoa powder.
Bittersweet Chocolate Batter
2/3 c. and 2 TBSP superfine sugar
1 TBSP and 2 tsp cocoa powder
Large pinch of salt
9 oz. bittersweet chocolate, melted and cooled
1 stick unsalted butter, melted and cooled
5 large eggs, seperated
2 1/2 tsp vanilla extract
1/4 tsp cream of tartar
1 TBSP cocoa powder and 1 TBSP confectioner’s sugar for sifting.
Preheat over to 350. Lightly butter/spray 9in spring form pan.
Mix the batter. Sift sugar, cocoa powder and salt onto paper.
Whisk melted chocolate and butter in small bowl.
In large bowl, whisk egg yolks and sifted sugar mixture for 1-2 minutes, until combined. Add vanilla extract. Blend in the melted chocolate-butter mixture.
Whip egg whites in clean dry bowl. When beginning to mound, add cream of tartar and continue whipping until you get firm (not stiff) peaks.
Add 2 spoonfuls of egg white mixture into the chocolate batter. Then fold in the remaining whites lightly and thoroughly.
Spoon into prepared pan. Gently smooth the top.
Bake for 35-40 mins, until gently set. Let cool. It will sink and have cracks (part of it’s charm).
Sift cocoa and powdered sugar onto the top.
Enjoy! And have a happy Friday!!