If you’re the type of person that tells themself they will wrap gifts as they buy them but then finds themself staring at a mountain of unwrapped purchased three days before Christmas….welcome to my club.
Tag on a host of other time suckers around the holidays….like parties, baking, more gift shopping, food shopping and just life in general (like showering)….you start to feel like your head is spinning and you just want to sit down with a bottle of wine and chug the whole thing. Don’t get me wrong….I LOVE Christmas! Love it, like I’m already getting the post holiday blues just thinking about it being over. I’m pretty sure this is why I see people putting out the holiday decorations before Thanksgiving more and more. And this is exactly why my house will still be fully decked out in March.
The last thing anybody wants right now is something else that’s going to take a lot of time. I wanted to share a dessert recipe with you but it, literally, has about 5 days worth of projects before you can even assemble the darn thing. I will share that with you later….it’s as impressive as it gets as far as desserts go. I just didn’t have the energy to pull that off and, I’m sure, neither do all of you.
I went the easy route….it doesn’t even have flour in it….so, it’s accidentally Gluten-Free!!! Which, to me…gluten-free sounds healthy so eat as much as you want. Just start wearing stretchy pants every.single.day.
This Flourless Chocolate Cake doesn’t look like much but believe me, it’s the most decadent, rich, chocolatey cake I’ve made in a long time. (Besides that OTHER cake that takes 5 days to make.) Your guests will be amazed that something that looks like a Pinterest FAIL actually tastes as amazing as it does.
It’s so easy too, you may just make it on a whim to eat with a spoon after the holiday hubbub is over.
Melt the chocolate in a double boiler with a teensy bit (a ton…two sticks to be exact) of butter.
Whisk the egg whites until stiff peaks form…I used an electric mixer with a whisk attachment because who has time for all that hand whisking!
Fold in the chocolate mixture and pour into the pan.
Flourless Chocolate Cake
Recipe from Tyler Florence’s Tyler’s Ultimate Cookbook
2 sticks unsalted butter, cut up plus more for the pan
1 pound good quality bittersweet chocolate, chopped into small pieces
9 large eggs, separated
3/4 cup granulated sugar
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees and butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler, or heatproof bowl, and heat over about 1 inch of simmering water. (Be sure the bowl is above, and not touching, the water.) Stir the chocolate and butter occasionally until melted.
In a medium bowl, whisk the egg yolks with the sugar until light in color. Whisk a little of the chocolate mixture into the egg-yolk mixture to temper the eggs, then whisk in the remaining chocolate.
In a large bowl, beat the egg whites until stiff peaks form. Slowly fold in the chocolate mixture and then pour the mixture into the springform pan.
Bake the cake until it sets and the top starts to crack, approximately 25-30 minutes. A toothpick inserted into the center of the cake should come out with moist crumbs clinging to it. Let the cake stand at room temperature for 10 minutes and then release the sides of the pan.
Dust with confectioners’ sugar and serve at room temperature.