Flourless Chocolate Cake

I think I've found my little black dress of chocolate cake recipes.  I adore its simplicity and elegance.  It's French without being fussy and you can whip this up on a Friday evening for a friend's dinner party without being fazed (as I did).  I adapted this recipe from a show on the Cooking Channel, French Food at Home.  I love the host, she has an adorably slight French Canadian accent, makes everything seems so effortless, measures in grams, isn't afraid of butter and has a beautiful copper bowl she whips eggs in by hand. I find her a bit mesmerizing. This cake is so smooth and light in texture but dark and rich in flavor.  It puffs up like a souffle and then falls down after you pull it out of the oven as cracks form on the top.  


You'll need three bowls, a pot with some water on the stove, a hand beater, and a springform pan.


Flourless Chocolate Cake, from French Food at Home

7 oz 70% chocolate (I used 72%)
7 oz butter
4 eggs
2/3 c sugar (the recipe called for a full cup, but if you like desserts not overly sweet, I recommend cutting back to 2/3 cup)


Heat oven to 375 degrees F.  Line an 8 inch springform pan with parchment paper, butter and dust with powdered sugar (or flour). Place a glass bowl on the pot, on the stove with simmering water, and melt the butter and chocolate until smooth.  In two bowls, separate the eggs (place the whites in a larger bowl).  Beat the yolks with 1/3 c sugar until thick and pale.  In the other bowl, beat the whites until soft peaks, then add 1/3 c sugar and beat to stiff peaks. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake about 45-50 minutes.  The recipe called for baking for 50 minutes, but depending on how your oven is calibrated you may need to adjust.  Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack.  Dust with powdered sugar and serve with whipped cream.