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Flourless Chocolate Cake

April 23, 2013

It snowed this weekend. It’s the end of April and it snowed this weekend.

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I am so sick of winter. A little bit of my soul gets crushed with each passing winter. I’m sick of looking green. I’m sick of waking up in the middle of the night because I am freezing. I am sick of having to wrap myself in a blanket while I eat soup because I’m frozen to the core. I am sick of seeing this message pop up “The growing season is currently dormant here; opt for items from storage, such as apples, pears, and root vegetables,” when I check Epicurious’s Seasonal Map…

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I decided to bake a cake that reflects my crushed soul. A Flourless Chocolate Cake that swells in size as it’s warmed by the oven’s high temperatures only moments before it collapses upon itself as it sits at room temperature. This is a reflection of my soul. My spirits rise as the promise of spring presents itself with a high of 50 degrees only to find that it will be snowing the following day.

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Whatever the temperature is outside for you, this is a cake worth baking. The oven only needs to be heated to 275 degrees so it won’t heat up the entire house– if you are one of the more fortunate ones who gets to see the sun on a daily basis and is worried about that sort of thing…

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The cake is light and fluffy and not overly sweet. Oh, oh and if the title didn’t give it away this cake is also gluten-free!

Flourless Chocolate Cake by Martha Stewart:

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separated
  • ½ cup granulated sugar
  • Confectioners’ sugar, for dusting
  • Sweetened whipped cream, for serving

To make the cake:

  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
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4 Comments leave one →
  1. Jessica permalink
    April 23, 2013 8:31 am

    So excited to see that you have a new entry! Keep them coming please. I thoroughly enjoyed this post because I learned that Epicurious has a seasonal map which guided me to some local farmer’s markets and who can resist a chocolatey-chocolate cake topped with raspberries!?

    I can’t wait to see what you will make when the weather warms up in your parts and the ice cream sandwiches and picnic foods start rolling out!

  2. April 23, 2013 10:09 am

    This looks soo good!!

  3. May 11, 2013 11:08 am

    Hey Claire! I’m going to make this for my boyfriends mom cause she is gluten free! Thanks!

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