Flourless Chocolate Cake ~

I took a pasta class last weekend with my youngest son.  We both enjoyed it immensely.  However, I loved this dessert perhaps more than the pasta, even though we didn't make this cake.  No, I am joking.  But, it was right up there with how much I loved everything we ate that day. And it was a delicious ending to a very special meal. If you like dense, chocolate desserts that are not too sweet, but absolutely delicious, give this one a try.  The carmel sauce on top is deletable too.  When I make it, I'll add a smidge of whipped cream too.  Why not, right?  Oh, and I'll post about the pasta class another time though, it was fabulous.

Flourless Chocolate Cake

1 lb. bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar
1 teaspooon vanilla extract

Preheat the oven to 375 F and butter and flour a 10 inch springform pan.  Line the pan with parchment and butter and flour that too.

Put the chocolate and butter into a stainless steel mixing bowl and heat over (but not touching), about 1 inch of smmering water until melted.  Meanwhile, whisk the egg yolks with the sugar and vanilla in a mixing bowl until light yellow in color.  Whisk a litle of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling.  Then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.  Pour into the cake pan and bake until the cake is set and a toothpick inserted into the cake comes out clean with moist crumbs clinging to it, about 20 minutes.  Let stand for 10 minutes, then remove sides of pan.

Carmel Sauce

1 1/4 cups sugar
1/2 cup water
1 cup heavy cream
1/2 teaspoon vanilla
1/2 teaspoon kosher salt

Combine sugar and water in heavy skillet and cook, stirring occasionally over low heat until sugar melts.  Raise heat and cook until sugar carmelizes and turns a deep mahogany brown.  Stand back (in case mixture splatters), and slowly pour in cream.  Stir over low heat until smooth, then mix in vanilla and salt.

Enjoy ~