chocolate dip cookies
classic flourless chocolate cake
fast chocolate pudding & chocolate pudding
fondant filling for chocolate bon bons
sugar in the raw chocolate chip oatmeal
chocolate shortbread cookies
Classic Flourless Chocolate Cake
250 degrees Fahrenheit
16 ounces of good quality semi-sweet or
dark chocolate (I highly recommend Scharffen Berger)
5 large eggs, separated
1/4 cup powdered sugar
1 TBSP vanilla
1/2 cup unsalted butter
powdered cocoa (to dust the pan)
Preheat the oven to 250 degrees. Use butter
or margarine to grease a nine- or ten-inch springform pan, then
dust it with the powdered cocoa (flour can be used, but it leaves a white residue).
Melt the chocolate with the butter
completely in a double boiler or the microwave.
Separate the eggs. Beat the egg yolks with
the vanilla in a large bowl, then very gradually add the warm
chocolate-butter mixture, stirring constantly.
In a clean, large bowl, whip the egg whites
with an electric mixer until they are stiff and form soft peaks.
Slowly add the powdered sugar to them, still beating until it is
well blended. The egg whites should appear a little shiny and
stiff. Fold the egg whites into the chocolate mixture a little
at a time.
Pour the batter into the prepared
springform pan and bake for approximately an hour. The top of
the cake should appear dry and a toothpick inserted into the
center of the cake should have crumbs stuck to it, but not
Serve when it is completely cooled. You may dust it with cocoa,
powdered sugar or serve with whipped cream.