Yup, you read that right. David Lebovitz, the master of all things delicious and Parisian, found the recipe found below on the wall of a room where men, well, yeah… But don’t let that throw you. This cake is so easy and so delicious. And it’s perfect for all those gluten-free people in your life -don’t deny it, we all have at least one friend who is GF who drives us crazy when trying to figure out what to cook.
A flourless chocolate cake.
I have been settling into DC fairly well the past few weeks. I just started my third week of semi-adult work and am pretty happy. I spent this past weekend enjoying the company of new friends. Some I met through work, others through my new church. No matter what I did though, I was pretty intent on staying inside, as the weather was miserably cold and wet, in my opinion. So Saturday, instead of going out, I stayed in and make steak, potatoes, broccoli, and flourless chocolate cake (which I served with Talenti black cherry gelato… um, to.die.for.)
Hanging out with new friends and trying some new recipes… looks like I might have some trouble actually tasting the treats I make…
Oh, and when I got home from work tonight, what did I have for dinner? Yes, I pulled a cliche single-girl-in-the-city move and opened a small bottle of red wine and ate a rather large slice of cake with a dollop of that delicious gelato beside it. No need for real meals, such things are overrated on cold, wet, dark Monday nights.
If you are looking for an easy dessert for Valentine’s day, I would say this is it. The texture is decadent and would be perfect if you are going for something, ummm, almost sensual… Yes, I just said that a chocolate cake was sensual. Just try it. You will totally understand and then maybe you won’t look at me that way. The texture is just amazing. Somewhere between a souffle and a mousse. Make this!
Racine’s Cake via David Lebovitz
Makes one 9-inch cake
Taken off of In Jennie’s Kitchen
Cocoa powder, for preparing the pan
10 ounces (280 g) bittersweet or semisweet chocolate, chopped
1/2 cup (4 ounces/115 g) salted butter, cut into pieces
1 tablespoon freshly brewed espresso
1/2 teaspoon vanilla extract
6 large eggs, separated, at room temperature
1/4 cup (50 g) plus 2 tablespoons (30 g) granulated sugar
2 tablespoons (20 g) cocoa nibs (optional)
Powdered sugar, for dusting the cake (optional)
Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with a bit of cocoa powder, and tap out any excess.
In a large heatproof bowl, combine the chocolate, butter, and espresso. Set the bowl over a pan of simmering water and stir occasionally until the mixture is melted and smooth. Remove the bowl from the heat and stir in the vanilla.
In a stand mixer fitted with the whip attachment, whisk together the egg yolks and the 1/4 cup (50 g) granulated sugar on medium-high speed until the mixture is light and creamy, about 1 minute.
In a clean, dry bowl and with a clean whip attachment, whisk the egg whites on low speed until they begin to hold their shape. Add the remaining 2 tablespoons (30 g) granulated sugar and whisk on high speed until the whites hold soft peaks.
Fold the beaten egg yolks into the melted chocolate mixture, then fold in half of the whipped egg whites. Fold in the remaining whites, mixing just untiI there are no visible streaks of egg whites. Don’t overfold.
Scrape the batter into the prepared pan, sprinkle with cocoa nibs, if using, and bake until the cake feels as though it’s just barely set in the center, about 25 minutes (Jennie’s note: my cake only took 21 minutes—I always start checking a few minutes before directed finish time). It shouldn’t feel too firm. Let cool completely.
Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the pan and dust the cake with powdered sugar, if using.
Sweet Spatulas 