This week I’m on retreat and working on my memoir cookbook, but I thought I’d share this recipe for Flourless Chocolate Cake. It’s a keeper. 
A few prompts to go with your cake:
Covered in whipped cream
He loves me, he loves me not
What we lose is greater on either side
Enjoy.
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Flourless Chocolate Cake
Ingredients
12 ounces bittersweet or semisweet chocolate, broken into small pieces
3/4 cup butter (1 1/2 sticks), cut into pieces
6 large eggs
1 cup sugar, divided in half
1 teaspoon vanilla extract
1 Tablespoon powdered sugar, for sprinkling over the top (optional)
Directions
Preheat oven to 350 degrees Fahrenheit
Line the bottom of a 9-inch springform pan (a 10-inch will work too if that’s all you have)
Butter the pan, including the paper lining, and wrap the outside of the pan with aluminum foil to avoid leakage.
Place chocolate in a double-boiler and melt on high heat until it breaks softly when pressed with a wooden spoon. (If you don’t have a double-boiler you can use a saucepan and melt over medium-low heat.)
Add the butter to the chocolate and mix together until melted and combined.
Remove the chocolate mixture from the heat and cool to lukewarm, stirring once or twice to keep it from separating. Do not allow to harden.
Separate the eggs and set aside the 6 egg yolks.
Using an electric mixer, beat the egg whites until soft peaks begin to form and cling to the beaters, then gradually add 1/2 cup of sugar, beating until firm peaks form. Set aside.
Using an electric mixer (with clean beaters), beat the egg yolks and additional 1/2 cup of sugar in a large bowl until very thick and pale, about three minutes. Add vanilla extract and lukewarm chocolate mixture until blended.
In three batches, using a rubber spatula, fold in the whipped egg whites, drawing the whites up and over the center of the chocolate mixture. Pour batter into prepared pan.
Bake for 30-35 minutes, or until the cake top is puffed and cracked and a toothpick inserted in the center comes out with moist crumbs on it. Cool cake on rack; the cake will deflate a bit.
Once the pan is cool enough to touch with bare hands, slowly run a butter knife around the edge and release the cake from the pan. Allow cake to cool completely, then cover it with a plate and invert it. Carefully peel the paper off, then using another plate, flip the cake back over.
Dust with powdered sugar. Serve with a dollop of whipped cream (optional).
The Catalyst 