Theme Thursday: Chocolate

I'm keeping this simple and posting my favorite flourless chocolate cake recipe from "The Joy of Cooking".  This is idiot-proof and nobody who likes chocolate doesn't like this cake. It's so dense, so rich, so divine, you need only small slices for dinner guests.



FLOURLESS CHOCOLATE DECADENCE

(12-14 servings)  Joy of Cooking copyright 1997 by Simon & Shuster.  Authors:  Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

To begin, have all ingredients at room temperature, between 68-70F.  Preheat oven to 325F.  Grease an 8/2 inch round pan with butter (not a springform) and line the bottom with wax paper or parchment.

Combine in a large heatproof bowl:

1 pound bittersweet or semisweet chocolate coarsely chopped
10 TB (1 1/4 sticks unsalted butter cut in 10 pieces

Set the bowl in a large skillet of barely simmering water.  Stir often until the chocolate & butter are warm, melted, smooth.  Remove from heat & whisk in:

5 large egg yolks

In another large bowl, beat on medium speed until soft peaks form:

5 large egg whites
1/4 tsp cream of tartar

Gradually add, beating on high speed

1 Tbsp sugar

Beat until the peaks are stiff but not dry.  (Just keep checking the peaks).  Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fold into the remaining whites.  Scrape batter into the pan and spread evenly.  Set pan in a large shallow baking dish or roasting pan.  (I usually use a 13x9 cake pan.)  Set the baking dish in the oven and pour enough boiling water into it to reach halfway up the sides of the cake pan.  (Be careful when you do this).  Bake exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey.  It's okay.  Set the cake pan on a rack or counter top to cool.  Refrigerate until chilled or overnight.  To unmold, slide a thin kniffe around cake to detach from the pan.  Invert the cake and peel off paper liner.  Reinvert onto a serving platter.  If desired, use a doily or stencil on top of cake and sprinkle with

Powdered sugar.

Store in the refrigerator.  Remove 1 hour before serving.  Serve with

Whipped Cream or
Whipped cream and fresh raspberries

Cut slender slices, top with whipping cream or raspberries or both and enjoy.