Happy Valentine’s Day everyone! I hate to admit that my husband and I don’t do much to celebrate this holiday. It seems that we dote on the kids a bit more on these types of holidays and they, of course, adore any event that celebrates with candies or a small happy.
But, I do love to make a sweet treat. So I thought I’d pop in today in with a quick recipe that would be perfect for Valentine’s Day. Flourless Chocolate Cake – my guy’s favorite! It feels so fancy and tastes decadent but it really is such an easy dessert. With only 6 ingredients, how hard can it be? But really, the simplest recipes with the best ingredients always make the best desserts.
When Mark and I lived in New York City there was a bakery on the corner of 72nd and Broadway that made his favorite flourless chocolate cake. I think he missed that cake as much as I missed the shopping when we moved away. So I made it my goal to find a recipe that would come as close as possible to that delicious dessert he loved so much. And thankfully, Martha Stewart had a winner! Of course, I’m not sure you can go wrong with a Martha Stewart recipe. I’ve been making this one for years and it is always good.
6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped (if serving children, go with semisweet!)
6 large eggs, separating yolks and egg whites
1/2 cup granulated sugar
Confectioners’ sugar, for dusting
Sweetened whipped cream, for serving
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
If you or your loved one is a chocolate lover you are going to adore this fudgey cake. I always make the whipped cream from scratch and serve with fresh berries and a dusting of powdered sugar. It makes for a perfect presentation. Prepare to impress everyone at the table if you serve this up tonight or your next dinner party.
Have a LOVEly day everyone!