Wednesday, February 23, 2011

Flourless

So I recently had another birthday.

I love love love birthdays. I firmly believe that on your birthday, it should all be about you. It's essentially your one chance all year to be picky and self-centered (within reason, of course). And spoiled. Let's not forget the spoiling.

I personally like to be spoiled with cards. A good card instantly makes me feel incredible.

Anyhow. Every year I make my birthday dessert because I'm weird like that. And ever year I try something new for the birthday dessert. I'm not really a huge cake kind of girl - when eating a piece of chocolate cake I usually find myself thinking You know what would make this even better? If you took off the gross mounds of frosting. And then, then maybe you could make the cake more dense and richer chocolate flavor.

Also known as a brownie.

But! When I stumbled across Paula Dean's Flourless Chocolate Cake I felt like somebody out there was finally understanding how chocolate cake is supposed to be. It's dense, it's chocolatey, it's rich, it's perfect!

So I made it for my birthday. And y'all, it was darn tasty!


Flourless Chocolate Cake
By Paula Deen
12 oz. high quality dark or semi-sweet chocolate
2 sticks of butter

1 1/4 c. of sugar

6 eggs, separated

**I served ours with whipped cream and dark chocolate salted caramel sauce. OMG, y'all. :)



Preheat oven to 325 degrees. Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. Spray with nonstick cooking spray. Separate 6 large eggs, putting yolks and whites in separate bowls. Set aside.
In a bowl, combine chocolate and butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. One at a time, add the egg yolks into the chocolate mixture. Whisk and repeat with the remaining eggs.

In the mixing bowl, beat the six egg whites on high with an electric mixer until stiff peaks form. Gently fold egg whites into the melted chocolate mixture until combined. Pour it in the prepared pan and bake for 1 hour at 325 degrees. As it's baking, it will rise and look puffy. But when you take it out it will fall. And it's supposed to so don't freak out. :)

Allow it to cool completely. Remove from pan and store in the fridge until you're ready to serve.

4 comments:

  1. What size springform pan did you use?

    This one looks delicious. And I will definitely make it for a date night in... if I can prevent myself from discovering the nutrition information.

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  2. YAY! I gave you a birthday card. And I love cake!

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  3. Too bad I missed telling you Happy Birthday on the day, but Iam glad you got chocolate cake! This looks really good, and easy.

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  4. Oh! Oh! Happy Birthday!! Ok, belated, but still, happy birthday. Nice cake you made yourself. I LOVE flourless chocolate cakes!
    ~~Lori

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