I don't think that I can take it
'Cause it took so long to bake it
And I'll never have that recipe again
Fortunately, I didn't leave it in the rain and I do still have the recipe - here it is:
Flourless Chocolate Cake
7 oz good quality dark chocolate (I used Lindt 1 bar each of 85% Cocoa and 99% cocoa)
200 gr. butter (about 7 oz on the scale - a little less than 1 1/4 sticks)
1 1/4 cup sugar ( if you use a sweeter dark chocolate only use 1 cup sugar) divided in 1/2
4 eggs separated
1 tsp vanilla
1 tsp cayenne pepper
1 tsp cinnamon
Preheat oven to 350
break up the chocolate and melt with the butter - add the vanilla, cayenne and cinnamon
Beat 1/2 the sugar with the egg yolks till creamy and light yellow
Beat 1/2 the sugar and the egg whites till stiff peaks form
Fold the egg yolk mixture into the the chocolate
Fold the egg whites into the chocolate - gently, it should be light and fluffy.
I use a 2 piece pan - the kind where the bottom separates from the sides so all I did was grease it - if you use a regular 9" cake pan you need to line it with parchment paper then grease it - the cake is very sticky.
Pour the batter into the cake pan and bake at 350 for 40 or till a toothpick inserted in the center comes out clean.
Be careful not to over bake - this is more like a souffle - it will rise up very high then drop and the resulting cake is intensely chocolate and chewy, but not very sweet.
This cake tastes best served with whipped cream, or vanilla ice cream on the side.