Today we are having my family over for a be-lated Easter celebration since we were taking off a couple weeks ago. I planned to grill out, but in this kind of weather? I think not! And what about our annual egg hunt? Again, not happening. It's all about being flexible, right? So I got a ham instead.
And on our menu for dessert: FLOURLESS CHOCOLATE CAKE I tried it out this week and, oh boy, soooooo decadent and yummy! Top it off with ice cream, chocolate syrup and whipped cream and you got yourself one delicious tower of chocolate gluten-free goodness. I had to share:
12 ounces semisweet or bittersweet chocolate; chopped
1 1/2 sticks unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar Confectioners' sugar and/or cocoa powder, for dusting
Preheat oven to 325 degrees. Butter and flour a 9 by 2-inch spring form pan. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder.