Karla’s Birthday Cake
It was my favourite neighbour’s birthday on Friday.
I (with the help of her lovely daughter, Charlotte) made her a flourless chocolate cake, from David Lebovitz’ Ready for Dessert.
This cake is rich and decadent. It’s thick and it sticks to your spoon, almost like a cooked chocolate mousse. We paired it with ice cream, but I think it would be even better with plain old whipped cream.
Flourless Chocolate Cake
10 oz bittersweet chocolate, in pieces
1/2 cup (4oz) salted butter
1 tb espresso (I used 1tb coffee substitute)
1/2 tsp vanilla extract
6 large eggs, separated
1/4 cup sugar
2 tb cacao nibs (I didn’t use them because Karla hates chocolate chips of any kind)
Powdered sugar for dusting
Cocoa, for dusting the pan
Preheat the oven to 350. Butter a 9-inch springform pan, and then dust with cocoa.
In a double boiler (a large bowl set over some simmering water), combine the chocolate, butter, sugar, vanilla, and espresso, until melted and smooth. Keep an eye on it because it can separate if left on too long.
Whip the egg whites into soft peaks.
Whip together the egg yolks, until light and creamy. Fold into the chocolate mixture until fully incorporated.
Add half the egg whites, folding in until fully mixed, then the rest, folding until the white streaks are no longer visible, but not any more than that (keep as much air in there as possible!).
Pour into the pan, and sprinkle with cacao nibs. Bake for 25 minutes or so, until it feels barely set in the middle. Remove from the oven and allow to cool fully before removing from the pan and serving.