It's hard to describe, but it is so, so good. The edges and top are light and crispy, and the center is a mix between chocolate cake, chocolate mousse, and a chocolate truffle. This moist and fudgy torte is made without flour, which makes it suitable for those who must eat gluten-free, and it lacks the ground nuts sometimes found in flourless cakes, which makes it economical. One slice is enough for anyone with a normal belly capacity (I can eat more, though. Try me.).
Thank you, Martha Stewart, for the recipe, and thank you, husband-friend, who brought home the magazine in which I found it two years ago.
6 tablespoons butter
1 and 1/2 CUPS semisweet chocolate chips
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Preheat oven to 275 degrees. Butter a 9-inch springform pan. Place butter and chocolate in large bowl and microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy peaks form. Whisk 1/4 of whites into chocolate mixzture; gently fold mixsture into remaining whites. Pour into prepared springform pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45- 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners'[ sugar.
2 comments:
1 and 1/2 chocolate chips?? Not very chocolaty is it?? I almost lost a finger trying to chop the chip in half. Really though, I figured out all by myself that you meant cups. All this cooking your blog forces me to do is coming in handy.
Ha! Yeah, I fixed it.
Thank you.
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