Flourless Chocolate Cake
Why I Love This Recipe
I experimented with making a flourless chocolate cake. It turned out pretty well! I didn't have a recipe to follow, so I made my own. The only problem I had with it, there was a "crust" of sorts on the top of the pieces. While I turned them upside down, it was evident when cutting the fork into it. The centers were moist, dense, and delicious. So the crust was very contradictory of the actual cake. I did notice, however, it peeled off very easily.
I'm hoping to do some alterations to the recipe, but as it stands now, it's pretty good!
Ingredients You'll Need
1 12oz bag of semi sweet chocolate chips
1 stick of unsalted butter (cut into cubes)
1 cup sugar
Preheat your oven to 300 degrees Fahrenheit.
Melt the chocolate chips, and butter in a double boiler.
Stir occasionally, at first, then more vigorously towards the end until chocolate is smooth.
Beat eggs on high, using a whisk attachment, until the eggs have quadrupled in size, and are pale in color.
Add in sugar.
Temper the eggs into the chocolate:
Take a small amount of the eggs, and mix it in with the chocolate.
Repeat once more.
Fold the chocolate mixture into the eggs.
Be sure fold all of the chocolate.
Pour into desired mold, I used a "Personal Bundt" pan.
Bake for about 20 - 25 minutes.
Or until, the top doesn't "wiggle"
Cool before serving.