So June begins! Yesterday I spent the day with a friend recovering from some oral surgery. We tested a soon to come recipe for Mango Avocoado Margaritas, she got to try the “Not Just Take Out” from Saxbys in Manayunk, we visited a great little specialty food shop and picked up some new goodies, we ordered from one of my favorite Indian restaurants, and we watched a chick flick. What more could you want from a day? We almost did some baking….but next time. It was a great way to start the month, and now, I can finally catch up with other projects. And so, the first recipe from Mother’s Day brunch! I know, I know….
This year, as you may have read, my Mother’s Day Brunch was all about making ahead of time. I used the opportunity to test some new ideas. Some turned out perfectly, some still need some testing. Luckily, my audience wasn’t too hard to please and it all seemed to go smoothly. Flourless chocolate cake thanks to Martha Stewart was a perfect make ahead treat. I had never made a flourless cake before, and I was shocked by hour easy it was. It was incredibly rich, so next time I may try it as tiny individual cakes. If I make it mint again next time, the little individual cakes would look so perfect garnished with a sprig of fresh mint! If you have never had flourless chocolate cake before, it is like mushy-cakey fudge with a papery crust. It is kind of perfect.
What I Used
9″ Springform Pan
1 stick of butter (divided)
1 1/4 cup chocolate chips
1/4 cup mint chips
6 large eggs, separated
1/2 cup granulated sugar
Start with two large mixing bowls, and a small bowl. In one, chocolate chips and 6 Tbsp of butter. In the other, 6 large egg white. Set aside the 6 yolks in the small bowl for use later. Microwave the chips and butter in 30 second increments on medium heat, stirring each time, until fully melted. Or melt over a pot of water, but the microwave saved a TON of time…
One the buttery chocolate cools, whisk in the yolks. Whisk the egg white to soft peaks and then gradually add the sugar.
Whisk the sugar and and egg whites until stiff and glossy. Pretty, huh?
Whisk 1/4 of the whites into the chocolate and then gently fold that mixture into the remaining whites.
You still have those other 2 Tbsp of butter right? Use some/most of that to butter your pan. Pour the batter into the prepared pan and smooth the top.
Bake until the cake begines to pull away from the sides of the pan and the center is JUST set. This should be about 45 minutes. Cool completely on a wire rack. Dust with powder sugar before serving.
Serves: 8 generously