Hey there to everyone stopping by from ICLW! Welcome to my little corner of the interwebs, where the stress from TTC turns into delicious baked goods. You can check out my detailed infertility history up top, on that little tab marked ‘Our TTC Journey’. The Reader’s Digest version of it all is that my husband J and I have been trying for our first baby for the last 17 months or so with no luck. There’s been a suspected chemical pregnancy or two in there, a diagnosis of primary infertility, and a whole whack of wonky cycles.
As a big old ICLW welcome, enjoy this cake. Its delicious, simple, and completely gluten-free (if you’re interested in that kind of stuff).
Flourless Chocolate Cake (adapted from Paula Deen)
6 eggs, separated
12 oz semi sweet chocolate (about a bag of chocolate chips)
1 cup butter
1 1/4 cup sugar
In a microwave-safe bowl, melt together butter and chocolate. Stir well to combine, and set aside to let cool. Beat in sugar until incorporated. Add egg yolks, one at a time, beating thoroughly between each addition. Set aside.
In the bowl of a mixer, beat egg whites until stiff peaks form. Gently fold egg whites into chocolate mixture until just incorporated. Try not to let the egg whites deflate too much.
Pour batter into a greased and lined springform pan. Bake at 325 degrees for about 50 minutes. Let the cake stand for about twenty minutes before releasing the pan, or else it will sag.
Dust with powdered sugar, and eat with LOTS of icecream.