Flourless Chocolate Cake

A great way to end a meal!

The delicacy and simplicity of a flourless chocolate cake,

is what makes it so enjoyable.  A good dollop of whip cream, 

and nothing more is needed. 

I have made and eaten flourless chocolate cakes that have

a chocolate ganache frosting.  They are delicious and very rich.

However, serving a cake, where you can enjoy the light

texture and flavor of the chocolate without any other

enhancement, is what flourless cakes are all about!

This recipe is extremely simple and the finished product 

turns out very well.

As Always,

ENJOY!

Recipe Source: Martha Stewart

INGREDIENTS

6 tablespoons unsalted butter, plus more for pan

• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 6 large eggs, separating yolks and egg whites
• 1/2 cup granulated sugar
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving
• 
  

1. 1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
2. 2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
3. 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. 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 center, 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.