Valentine’s Day (or any day) Flourless Chocolate Cake

Valentine’s Day (or any day!) Flourless Chocolate Cake

Whether you have a gluten sensitivity, or you just want a super rich, decadent desert that feels better than “everyday,” this one nails it every time.

• 8 oz.good quality dark chocolate, chopped
• 1/4 cup  unsalted butter
• 4 eggs, separated
• ¼ cup plus 1 Tbsp sugar
• Powdered sugar, for dusting
• 1 cup heavy cream, softly whipped, for serving

1. 1. Preheat oven to 350 degrees. Butter a 6 inch cake pan. Separate eggs, placing the yolks in a medium bowl, and the whites either in the bowl of a stand mixer fitted with the whisk attachment, or in another medium bowl.
   2. Set up a double boiler – place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Melt the chocolate and butter in the double boiler, stirring until melted and shiny. Remove from the heat.
   3. Place the yolks and ¼ cup of the sugar in a medium bowl. Whisk by hand until fluffy. Add the melted chocolate mixture to the yolks, and whisk well to incorporate.
   4. Whip the egg whites until foamy. Add remaining sugar, and continue to whip until soft peaks form. Carefully fold the egg whites into the chocolate and yolk mixture, taking care not to deflate the mixture too much. Fold until well combined.
   5. Scrape the mixture into the prepared tin. Bake for 25-30 minutes, or until set around the edges and still slightly soft in the middle.
   6. Cool for 20 minutes in the pan, then carefully turn out onto a wire rack and allow to cool completely.
   7. Dust with powdered sugar and serve with soft whipped cream (or ice cream, obviously!)

A few tips- Use good chocolate! At least 70% cacao, and something you’d love to eat alone. It will definitely make a difference here. Serve it with whipped cream, vanilla ice cream, or any kind of ice cream your heart desires!

Happy Valentine’s Day!