Flourless Chocolate Cake

Well this is my first blog post. And I have to say that it is quite exciting! I feel like I am taking the traditional time route by putting my first official cake entry in at 11:45 PM - ish. 

Lets get these ovens and mixers turned on in the hopes that they with start my wonderfully exciting and slightly scary journey through the wonderful world known as baking. 

I start my journey with a flourless chocolate cake. This recipe came form the book The Cake Book by: Tish Boyle. I have to say that it was probably one of the easiest cakes that I have ever made. It had about 5 ingredients! 

You tell me, can you think of an easier cake recipe that tastes better than this one??

I don't think that you can. 

I started off with gathering my ingredients, all 5 of them (it was such a tasking job haha). I had six 6-ounce ramekins. I buttered them and then dusted them with sugar (normally you would do the dusting with flour, but since this is a flourless cake you use sugar instead, and plus the sugar gives the outside a nice crunch). 

(Sugared ramekins)

After I sugared the ramekins I cut up 9-ounces of semi-sweet chocolate (that was a task in its self). I put the chocolate in a medium sized bowl and added 4 tablespoons of unsalted butter and put it on top of a simmering pot of water. This created a double boiler. 

(before melting)

Once the chocolate melted I whisked in 1/4 cup sugar and 4 egg yolks, and set it aside. 

I'm not very good at telling when egg whites are foamy or at soft and stiff peaks. But I did good this time. I whipped the egg whites into stiff peaks and the folded them into the chocolate. This formed the cake batter. I put the batter into the ramekins and then put them on a cookie sheet. 

(The batter in the ramekins)

Once they were put on the baking sheet I put them in a pre heated 375 degree oven for about 20 minutes. The tops of the cakes came out cracked (that's how they are supposed to look). I let them cool for about a minute or so and then ran a knife around the sides to loosen them. I took a plate put it on top of the ramekin and turned it over so the ramekin was upside down on top of the plate. Then I slowly took of the ramekin, and dusted the cakes with powdered sugar they were complete. 

(That's what they looked like after they came out of the oven while still in the ramekins)

And now I present to you, the finished product.

This cake was moist, light and airy and most of all super chocolaty. I ate it plain, but I do recommend having it with some french vanilla ice cream.

I hope you enjoyed reading as much as I enjoyed baking and writing :)

You can find the recipe in the book:

The Cake Book by: Tish Boyle