Flourless Chocolate Cake

This is a recipe that I've been wanting to try for awhile. Ever since Madeleine mentioned it to me way back this past summer, as we were chatting about our favourite recipes (that reminds me Madeleine - I promise that I will get around to blogging Jerome's chocolate mousse recipe one day soon).  She recommended this as a relatively quick, easy and absolutely delicious dessert and she wasn't lying.

I made this this past weekend while my sister was down, since she can't have gluten (Eliza - you need to get Madeline to make this for you, if she hasn't already!!).  And it was a perfect ending for a gluten-free meal. Delicious!!  We polished off the last two slices after dinner tonight and I am already missing it. If Ash could eat chocolate these days, I'd be whipping up another one for their visit this Wednesday.

This is a Martha Stewart recipe.  Did I mention that it is delicious?  As my sister said, it's probably pretty likely that any of her recipes are quite tasty, since she certainly has pretty high standards.  I should maybe spend some time digging through her website when I have some time (baha! time!!).


















6 tbsp. unsalted butter, plus more for pan
8 oz. (240g) bittersweet or semisweet chocolate, finely chopped (I used a mixture of dark and semisweet Baker's chocolate, as that's what I dug up in my basement)
6 large eggs, separated
1/2 C granulated sugar
confectioners' sugar, for dusting
sweetened whipped cream, for serving (I didn't bother, though I'm sure this would be delicious!)

This is just how good this cake was... only two little slices left!

1.  Preheat the oven to 275 degrees Farenheit with the rack in the centre.  Butter the bottom and sides of a 9-inch springform pan.  Set aside.

2.  Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted (I opted to melt the chocolate using a double boiler instead, as I've never had success melting chocolate in the microwave).  Let cool slightly (until it is cool enough that you can put your finger in it!).  Whisk in egg yolks.

3.  In a large bowl, beat egg whites until soft peaks form.  Gradually add granulated sugar, and continue beating until glossy stiff peaks form.  Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

4.  Pour batter into the prepared pan, and smooth the top with a rubber spatula.  Bake until the cake pulls away from the sides of the pan and is set in the centre, 45 to 50 minutes.  Cool completely on a wire rack; remove sides of pan.  Serve at room temperature, dusted with confectioners' sugar.  Serve with whipped cream, if desired.