I made a flourless cake for Easter, and I'm just getting around to posting it...
I was a little nervous when I was making it, because it puffed up like a souffle, and it's a similar method to a souffle, but this one you don't have to worry about falling. In fact, you WANT it to fall! You want it to fall down into a dense, delicious cake.
Flourless Chocolate Cake
4 oz bittersweet chocolate
1 cup chocolate chips
2 sticks butter (1 cup)
6 eggs, separated
1/2 cup sugar
1/4 teaspoon salt
Melt the butter and all of the chocolate in the microwave, stirring every 20 seconds until the chocolate is melted.
Whisk in the egg yolks, tempering them by putting a little of the chocolate mixture into the yolks and stirring to warm it up, and then transferring the whole mixture into the rest of the chocolate. This keeps your eggs from scrambling from the warm chocolate.
Beat the egg whites, slowly adding the sugar until glossy peaks form.
Fold a scoop of the egg white mixture into the chocolate to fluff it up a little bit, and then add the rest of the eggs and fold until just combined.
Pour it into a well greased spring-form pan.
Bake at 300 degrees for an hour to an hour and 15 minutes. The top should be flaky and the inside should be cooked completely.
When you pull it out, the cake will fall into a dense chocolate dessert. Let it cool for 10 minutes before removing the sides of the spring form pan. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.