By Julie White
This is one of the best chocolate cakes I have ever tasted. It would make the perfect gift for your valentine, for your own indulgent cravings or for an upcoming birthday cake. Since it contains no flour, it is perfect for people with gluten sensitivities. You don’t even need to frost this cake. Just a dusting of powdered sugar does the trick. It uses quite a few bowls, but don’t let that scare you from making it. It is not low-calorie, but a small slice is all that you need.
7 ounces of 70 percent cacao chocolate, chopped*
7 ounces of butter, softened
4 eggs, yolks and whites separated
1 cup granulated sugar
1 teaspoon vanilla extract
Sweetened whipped cream or a dusting of powdered sugar, for serving
*This is approximately two bars of chocolate. It’s up to you whether to use dark or milk chocolate.
Preheat oven to 350 degrees. Grease or butter an 8-inch springform pan or cake pan and line with parchment paper for easy removal.
Melt the chopped chocolate and butter slowly over a water bath, or very slowly in 30-second increments in a microwave oven (stirring after each 30 seconds), until smooth.
In another bowl, beat the egg yolks with 1/2 cup of the sugar until it turns a very pale yellow and ribbons form. In another bowl, beat the egg whites with the other 1/2 cup of sugar until soft and peaks form.
Whisk the melted chocolate into the yolk mixture very slowly. Blend in the egg white mixture and vanilla. Fold gently till combined.
Pour the mixture into the prepared pan. Bake 40-45 minutes. Test for doneness by inserting a toothpick. When it comes out clean and is smelling very chocolatey, it is done. Don’t overcook! Let cool and then invert onto a serving plate. Sprinkle with powdered sugar and serve with whipped cream.
—Julie White is a La Mesa resident who loves to cook. Write to her at firstname.lastname@example.org.