I am still obsessed with all things French at the moment. I was reading Mimi Thorisson’s Manger blog this morning at looking and photos from last summer’s trip to Bordeaux. I encourage you to dedicate an afternoon – or better yet, an evening with a bottle of a left-bank Bordeaux red (you can find them for less than $20!) – to read Mimi’s blog. Her blog has persuaded me to retire to Bordeaux or Médoc. That’s the goal now, at almost 24. Only a little ways to go.
Mimi inspired me to put on my apron and create something, so I decided on Martha Stewart’s Flourless Chocolate Cake, using only five ingredients. I put some old French tunes on Spotify and got to work. This recipes doesn’t take long to make, although I took my time because baking is still intimidating to me. It would be the perfect ending to a dinner party with friends, or a romantic evening at home. In fact, I think I’ll save this recipe and make it for the next French-themed dinner party with fois gras or whole roasted chicken. Pair it with a scoop of good-quality vanilla bean ice cream or a dollop of sweetened whipped cream, and you’re all set.
You can make this cake ahead of time, and it’ll keep in the fridge up to a week. Like I said, a perfect dinner party dessert!
Now, my cake did not develop the beautiful crust like Martha’s. This could be attributed to an improper folding of the egg whites, over-mixing, or the fact that I used a plastic spoon to smooth the batter instead of a rubber spatula. Rest assured, the end result was still delicious! And besides, you cover the top with confectioner’s sugar anyway, so the crust is not vital to the look of the cake.
FLOURLESS CHOCOLATE CAKE
PREP TIME: 20 minutes
COOK TIME: 45 minutes to 1 hour
TOTAL TIME: 1 hour to 1 hour 20 minutes
- 6 tbsp unsalted butter
- 8 oz bittersweet chocolate, finely chopped
- 6 large free-range eggs, separated yolks and whites
- 1/2 cup granulated sugar
- confectioner’s sugar, for dusting
- sweetened whipped cream or vanilla ice cream for serving
- Preheat your oven to 275° F with the rack in the centre. Grease your 9″ springform pan and set aside.
- In a double-boiler with a large bowl, melt together your chocolate and butter until completely melted and mixed. Let cool slightly, and then whisk in the yolks.
- In a large bowl, beat egg whites until soft peaks form. Begin to gradually add the granulated sugar while mixing and continue until glossy, slightly-stiff peaks form. Whisk 1/4 of the mixture into the chocolate/butter mix, and then gently fold in the rest of the egg whites.
- Pour the batter into your prepared pan and smooth the top with a rubber spatula. Bake until the cake begins to pull away from the pan, or about 45-50 minutes. Cool the cake completely on a wire rack, dust with confectioner’s sugar. Serve with whipped cream or ice cream.