Thursday, April 21, 2011

Flourless Chocolate Goodness..... I mean, Cake

You will need:

6 tablespoons unsalted butter plus more for the pan
8 ounces chopped bittersweet chocolate (I used a combo of bakers chocolate & dark chocolate. Tasted good to me!)
6 large egg yolks
6 large egg whites
1/2 cup cane sugar (granulated sugar works well for normal not crazy sugar free diet like me people)
Confectioners sugar for dusting (on everyone's piece but mine)
Berries mixed with agave to top
Or Rice Dream Ice cream in mint :)

1.  First, be careful if cooking with wine
Wine IN the bowl is not a good thing

Preheat oven to 275 degrees.  Unless you have a ghetto oven like me, then do 300.  With the rack in center.  Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30 second increments, stirring each time, until melted: cool slightly.  Wisk in yolks.

2. In another bowl, beat egg whites to soft peaks.  Do this on a high speed- it will take a few minutes.  And then you'll feel like you belong on the Food Network.  Gradually add sugar: beat until stiff and glossy.  Whisk 1/4 of whites into chocolate mixture: gently fold mixture into remaining whites.  Learned how to do this from Chef Johnathon on my Napa trip.  Don't know how to explain it other than you are actually folding it gently into the mixture.  Do this slowly.  Again, you will feel like you deserve to be on the Food Network with your own show.  

3. Pour into prepared pan: smooth top.  Bake until cake pulls away from sides of pan and is just set in the center.  45 to 50 minutes.  Cool completely on a wire rack.  Serve dusted with confectioners sugar and mixed berries.  


{Pictures and recipe from my weekend in Napa.   Taught to us by Chef Jonathan Bodnar. 
I have since made the cake 2 more times, the second time turning out better, but both times delicious!}

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