As I have mentioned before, I am a chocoholic. The funny thing about it is that throughout my life, besides the occasional Reeses Peanut Butter Cup, I really didn't like chocolate. It wasn't until 2004, when I was pregnant with my first child, that I truly discovered it. Hormones steered me to it and I haven't been the same since.
This morning I chose to make a flourless chocolate cake, and let me tell you, this is a cake for major chocolate lovers. It is gooey and decadent and so very chocolatey. Just like a chocolate cake should be.
Flourless Chocolate Cake:
7 tablespoons unsalted butter
8 ounces (1 cup) semisweet chocolate
5 large eggs, room temperature, separated
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees F. Grease and flour a 9" springform pan.
In a double boiler (or a metal bowl over simmering water), melt together butter and chocolate. Remove from heat.
Use an electric mixer to beat yolks, sugar, and vanilla together. Set aside.
Beat egg whites and salt together until stiff. Fold chocolate mixture into egg yolk mixture. Fold in the egg whites.
Pour into your pan. Bake 35 to 40 minutes until spongy. Remove from oven, remove springform, cool completely.
For glaze: Melt 1/2 a cup of semisweet chocolate with about 1/4 cup of heavy cream. Mix until smooth. Pour and spread over cake.