Contemplations on Chocolate: Flourless Chocolate Cake Recipe

First off, chocolate is a must. Life would be incomplete without chocolate. I'm convinced that the world revolves around chocolate. I mean, where would we be without chocolate!

My mom has an apron--well-used and quite faded--that starts off with "Oh, how I love thee, chocolate! Let me count the ways: broiled, steamed, flambaéed, diced, braised..." It's probably the first apron I grab when I start to cook; I just love it!

Just this week I had some friends over for a New Year's Eve party and one friend showed up with 3 bars of Ghirardelli dark chocolate. I have to say that was a pretty wonderful hostess gift!

Now, on to the real reason for this post. This flourless chocolate cake will rock your world. It's from one of my favorite blogs, A Beautiful Mess. Go head over there and subscribe, like, follow, and pin their amazing projects, how-tos, gift ideas, recipes, and home make-overs. Or just hang out and you'll see some of their projects pop up on here.

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Flourless Chocolate (Coconut) Cake

Adapted from Martha Stewart's Cakes via A Beautiful Mess

9 ounces dark chocolate (I used 3 of our Toasted Coconut bars)
6 eggs
1/2 cup sugar
6 tablespoons butter

In a double boiler, or in the microwave, melt together the chocolate and butter. Allow to cool for a few minutes. In the meantime, separate the egg whites from the yolks. Add a small amount of the warm chocolate to the bowl with the yolks and stir to combine (this will temper the yolks). Then stir the yolks into the chocolate mixture.

Beat the egg whites until they become foamy. While the mixture is running, slowly add in the sugar. Beat until soft peaks form. Gently fold the egg whites into the chocolate mixture.

Generously butter the bottom and inside edges of a 10" springform pan—or, as I like to call it, a cheesecake pan. :) Pour the batter into the prepared pan and bake at 275°F for 45 minutes.

The cake should pull away from pan towards the end of baking. Allow to fully cool before you try to cut into the cake. Serve with a little more toasted coconut, fresh whipped cream, or vanilla ice cream.

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I made this cake just this afternoon and enjoyed it with a tall glass of cold milk. Delightfully moist, not-to-sweet, and not as dense as other flourless cakes.

Make this cake. Like now.

P.S. If you're looking for a chilled flourless cake (well it's more of a mousse) that would be perfect for Valentine's Day, try out this Flourless Red Wine Chocolate Cake.

"A Deeper Story"

I came across a new blog thanks to a friend reposting this on her own blog:


“You hold no more value because you are running around like a chicken with your head cut off.  Your days are numbered, fill them with eternal things rather than a chasing of the wind.  Everyone is tired…get off Twitter and GO TO BED.  Being a “perfectionist” makes you flawed, not perfect.  Being overly busy can deter people from investing in you, and will most certainly lessen your ability to invest in others.  You feel more important when you are busy, when you are harried and undone, when you are exhausted at day’s end.  Unplug.  Put the phone on “silent”.  Live life slowly.  Sleep in.  See if the world keeps spinning.  It will.  Without your help.  Without your accomplishment.  Without your control.  Without your to-do list.  Without your bossy-pants self.  Without your hurry.  Oh…and lay off the caffeine.” (from http://deeperstory.com/im-exhausted-are-you-great/)

"A Deeper Story" is a forum where Christian women with "creative minds–writers and artists–[can] engage their craft in a way that collides forcefully with both faith and culture." They post about the tough issues of life, wrestle with world issues, and seek to glorify Christ through it all. I'm intrigued by their passion. 


And as always, take my recommendations with a grain of salt.