I am always amazed when I make a recipe and it does not have any flour in it. Isn't flour in all baked goods? I grew up with this idea and only discovered in the last few years that there are wonderful desserts that do not include any flour. This makes me happy.
What I love the most about this delicious cake is that it has a crunchy top with a moist and fudge-like texture. It will melt in your mouth.
You will notice that I made this cake in an 8 inch spring foam pan (the original recipe calls for a 9 inch-if you have this size use it or leave a little bit of batter out of the 8 inch) , I had a little bit of batter left over and tried it in an oven proof ramekin that I like to use for individually sized portions--it worked wonderfully!
I was able to slide a knife around the outer edge and the mini cake came right out and I served it with a scoop of vanilla ice cream. DELICIOUS!
For those that have been wondering where I have been (it has been a while since I last posted) I have been consumed with my pregnancy. I finally am through the first three months and feeling some what human again. I won't lie-it was rough. The morning sickness that lasted all day--did me in. It was all I could do to get through the day with homeschooling Isabella and keeping up with the family.
Thankfully I have a very supportive family and they helped a ton! I am feeling so much better and in my 4th month. I cannot believe the time has gone by so fast already. Before I know it a baby will be here.
Finding out that you are pregnant at 45 is always a bit of a shock but an even larger shock for those around you--especially your teenage kids! LOL They have been great about the whole thing. I honestly don't feel 45 and my body is holding up well. I do feel tired and I worry about gaining too much weight--so far I am holding at a 6 pound gain in 4 months--as you know, they say the older you get the harder the pounds are to come off. I have been riding my bike and walking every week.
I can't say enough how happy I am for this new little blessing in our family. He or she will keep us young at heart and I love that Isabella will have a sibling closer to her age.
All I can say is-life is good! Enjoy every day.
Recipe: Flourless Chocolate Cake
Adapted from Gastronomers Guide
8 large eggs, separated
3/4 cup granulated sugar
1 bag of semi-sweet chocolate chips
1/2 cup of butter
1 tablespoon instant coffee grounds
Pinch of salt
1 teaspoon vanilla
Preheat oven to 350 degrees. Line a 9-inch springform pan with parchment paper-bottom and sides. Spray with cooking spray.
In a large bowl add egg whites and beat until stiff peaks form.
In a medium bowl, add egg yolks and beat until pale (4 minutes). Add sugar and continue to mix for 3 more minutes.
Place a large heat proof bowl over a simmering pot of water and melt chocolate chips and butter; add instant coffee grounds and salt, combine well. Let chocolate cool slightly.
Slowly pour cooled chocolate into egg yolk mixture.
Add egg yolk/chocolate mixture to egg whites and fold until no streaks of white remain.
Pour into prepared pan and bake for 40 minutes.
Let cool slightly and remove springform pan.
Yields: 8-10 slices