Happy New Year to you all! — We celebrated last night with a houseful of friends. –Hugged them in the door and put a hot mug of spiced cider & rum into their hands. We ate and talked and ate and talked and then broke into a couple ferocious games of Trivial Pursuit– good to laugh in the New Year with dear friends. And along the way we ate Debbie’s apple pie and Betty’s Italian cream cake… and this so rich and delicious flourless chocolate cake–
FLOURLESS CHOCOLATE CAKE
1 1/4 stick margarine* (or butter)
1 pound semisweet chocolate (2 2/3 cups chocolate chips)
1 tab. instant coffee or expresso powder
6 eggs, separated
1 heaping tab. sugar
powdered sugar for dusting the top
Spray a 8″ springform pan with cooking spray and cut a round piece of parchment or waxed paper to line the bottom of the pan. In a glass bowl melt the chocolate and margarine in the microwave stopping to stir it every 30 seconds– should take about 90 seconds to melt the chocolate completely. Whisk the the egg yolks (save the whites) one at a time into the chocolate.
Then beat the egg whites and sugar with an electric mixer until soft peaks form. Gently fold the egg whites into the chocolate mixture until it’s thoroughly blended. Spoon into into the springform pan. Bake it up at 350 degrees with a pan of water underneath on the bottom rack for 35 minutes until it’s set. Let it cool completely on a wire rack and then pop in the fridge for 4 hours (or more) to set. Move it to a serving platter and dust with powdered sugar through a sieve.
Serve it up in thin, rich slices– whipped cream and berries make it even more better.
*The recipe I worked from called for margarine. I’m sure butter would work as well.