You see, I recently bought a springform pan so that I would be able to make this sort of thing. And cheesecake. One day there will also be cheesecake.
But if you are a chocolate fiend, like I know some people that read this are, then you will surely love this. It's dense. It's rich. It's oh so very chocolatey. For me, it's a little too much, but I'm sure others would think that's crazy talk!
Flourless Chocolate Cake
12 oz semi-sweet chocolate
1 cup butter
1 1/4 cups sugar
6 eggs, separated
Start by lining your spring-form pan with parchment paper, making sure to clamp it down inside so it stays. Spray with non-stick spray as well. Preheat oven to 325F. Separate your six eggs into two bowls, the whites into a larger one that you can mix later. Melt the butter and the chocolate together either over a double boiler, or you can microwave in 30 second intervals, stirring in between each zap until it's smooth. If you use the microwave method, make sure you cut up your butter into smallish chunks so they melt faster.
Whisk in the sugar and then the egg yolks one at a time. Whip the egg whites until they form stiff white peaks (easiest to use an electric mixer for this or you will be doing it a long time with a whisk). Gently fold the egg whites into the chocolate mixture until mixed well.
Bake at 325F for one hour, it will rise very high, but rest assured, it will fall later. Let rest for one hour out of the oven, then put in the fridge for another four hours. Yes, there is a lot of waiting.
Do you know, I'm still not sure I did the parchment right? Is it supposed to go up the sides on the inside? Wouldn't that mean you'd have to put more than one piece in?! So confusing. I just did the bottom. It was fine.
This is a time I was wishing I had a larger Pyrex bowl. Oh well. The chocolate and the butter about to go into the microwave.
Meanwhile, separate your eggs. The yolks can go into a regular bowl, but the whites need to go in a larger mixing bowl.