Baked's Flourless Chocolate Cake

{printable recipe here}
Oh man, I can practically taste this chocolate cake as I look at the pictures and write this post. The texture was amazing- from the first slice through the cake to the last bite into my mouth. This recipe comes from Baked. I'm probably the last person to finally get my hands on this book (they even have a second, now) but I loved it when I finally did! So far I've tried this cake and their easy hot fudge sauce- both were hits. I loved browsing all the different recipes and really want to try their root beer cake. Do you have a favorite? Leave me a comment and let me know what I should try next. I loved this cake because although it's gluten free and perfect for my friend with a wheat allergy, you don't stop and think for one minute that you are missing out. I also found separating the eggs and folding them into the batter a little therapeutic, but that might just be me. I have a feel I'm not the only "emotional baker" out there though!


PS Come back soon for a sweet cookware giveaway!


Note: I slathered this cake in whipped cream, raspberries, and caramel sauce. Use your imagination- just about anything would taste great with the chocolately goodness!

Flourless Chocolate Cake
from Baked by Matt Lewis and Renato Poliafito
{printable recipe here}

10 ounces dark chocolate, coarsely chopped
10 tablespoons butter, softened
1 cup sugar
7 large eggs, separated
1 teaspoon vanilla
1 teaspoon salt

Preheat the over to 350. Generously butter a 9 inch sprinform pan. Line the bottom with a parchment circle then butter the paper.

Melt the chocolate in the microwave or double boiler, set aside to cool.

Using a hand mixer, stand mixer, or whisk, whisk the egg whites and salt until they are stiff. Set aside.

In your stand mixer, use the paddle to beat the butter and sugar on high for about five minutes, until very light and well combined.

Reduce to low speed and add the egg yolks one at a time. After they are well incorporated, scrape the bowl down with a spatula, add in the cooled chocolate, and mix. Add in the vanilla and beat until just combined.

Using a spatula, gently fold one cup of the egg whites into the chocolate mixture. Add the remaining egg whites and gently fold until almost completely combined. Go slowly and lightly, making sure you are careful and don't overwork the batter.

Pour into the pan, smooth the top, and bake for 30 to 35 minutes (the cake should look set on top, but don't overbake it!) Let cool on a rack and then loosen the cake with a knife, remove the sides of the pan, and serve.