It’s all my fault.  The earthquake.  Hurricane Irene.  The drought in Texas.  I went an entire week without cooking or baking and I think it’s caused a disturbance in the Force.  It was a nutty-busy week at work, so the mister cooked a couple of days, we had dinner with the MIL one night, Friday was fish and chips – the result was … no cooking.   By the time Friday rolled around, I still had a fridge full of groceries (which is since migrated to the freezer) and, really, nothing to show for five days – no blog posts, no Tweets.  I felt like I had been slacking.

So, to make up for it – flourless chocolate cake from Peyton and Byrne!  (now, THERE’S atonement)  You know how most flourless chocolate cakes are dense and almost overwhelming?  This one is gorgeous and chocolatey and a lot lighter than you’d expect.  It doesn’t need any embellishment, but it is absolutely lovely with a dollop of whipped cream on the side.

Flourless Chocolate Cake

  • 5 1/2 oz dark chocolate (I like Green & Black’s dark chocolate)
  • Pinch salt
  • 5 1/2 oz butter, cut into 1″ pieces
  • 4 eggs, separated
  • 1/2 cup sugar
  • 1 1/2 cup ground almonds

Preheat the oven to 350 F and prepare an 8″ springform pan by buttering it and lining with parchment paper.

In a medium bowl over (but not touching) simmering water, melt the chocolate and salt.  When it’s finished melting, turn off the heat, but leave the bowl over the water, and drop in the butter and let it melt without stirring – wait until it’s finished melting, then stir in.  Remove from the heat and let cool a little while you whip the egg whites.

In a standing mixer, whisk the egg whites until they reach stiff peaks, then add the sugar a tablespoon at a time until it’s fully incorporated and you have nice, glossy peaks. 

Add the egg yolks one at a time into the chocolate and whisk in thoroughly, then stir in about 1/3 cup of the whipped egg whites to lighten the chocolate mixture.  Gently fold in the rest of the egg whites until it’s about half incorporated, then add in the ground almonds and fold in thoroughly.   Pour into the prepared pan and bake for 30-45 minutes until a tester comes out clean.