Happy New Year everyone!
There are visible signs that the holidays are over; spent
Christmas trees line the sidewalks, pointy hats and noisemakers are packed
away, and stores have replaced their winter wonderlands with little pink
hearts. That’s right; Valentine’s Day is just around the corner!
This change in scenery has made me think back on some of the
recipes I’ve used in the past to celebrate this day of love, and how nice it
would be to share them with our readers. One of my favorites that I’ll share
with you today is my famous flour-less cake! Prepare this for your loved one,
and we guarantee a happy Valentine’s Day.
Without further ado, here’s the recipe.
Flour-less
Chocolate Cake Bake 30-35 minutes
Ingredients:
¾ lb plus 2 oz unsalted butter
15oz semi sweet chocolate chips
10 large eggs (separated)
1 ¼ c. unsweetened cocoa powder
21/4 c. sugar
½ tsp. salt
2 ½ Tbsp. Vanilla extract
Directions:
Preheat Oven to 350 degrees Fahrenheit. Prepare a springform
pan by brushing it with melted butter and lining the bottom with a circle of parchment
paper.
Combine butter and chocolate in a large, heatproof (glass or
stainless steel) bowl and then rest it over a pan with boiling water (double
boiler) until melted – be careful not to burn it!
Sift the cocoa powder and sugar in a bowl, then set it
aside.
Whip egg whites with salt until it forms soft peaks- be
careful not to over whip.
Remove chocolate/butter mixture from double boiler and stir
until smooth, and then add cocoa mixture, egg yolks, vanilla and ¼ of whipped
egg whites. Stir until smooth.
Using a rubber spatula, fold in remaining whites until they
are just blended. Do not over mix.
Put mixture in springform pan, then place it in a larger
roasting pan and fill that halfway up with hot water.
Bake 30-35 minutes. A toothpick inserted into the cake
should not be completely clean, and if you shake the pa, the cake should be
jelly like in the center. Allow the cake to cool .
Serve cake with fresh whipped cream and raspberries to
really fit the holiday!
