Flourless Chocolate Cake

Every Sunday my roommates and I make a legit dinner and usually i am in charge of the dessert. so TONIGHT i had this chocolate cake already prepared and my roommates loved it!  This cake is Paula Deen's recipe, so I had high expectations for it; and i must say, that my expectations were FULFILLED !  It's super easy to make and did i note that it is FLOURLESS? So for any gluten-free folks, you can have seconds! :) Another benefit, is that it turns out looking like it was professionally made no matter what.. so its a really quick easy and not to mention beautiful dessert to make when you are having people over and want to impress them!  Just a forewarning, you will definitely want to have it made at least 5 hours before you plan on eating it. It's fudgy, rich and decadent- IF chocolate cake could be sexy.... THIS recipe would definitely be it!!!  The center of the cake remains moist & it has an amazingly smooth texture that just melts in your mouth.  So if you are craving dense, sexy chocolate deliciousness on a plate... scroll on down the page to get the recipe. :)

Need?

12 oz. high quality dark or semi-sweet chocolate (don't skimp! This is what makes it taste so fabulous! i recommend Ghiradelli)
2 sticks of butter
1 1/4 c. of sugar
6 eggs, separated

Now what?

Preheat oven to 325 degrees. Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to generously spray the paper/pan with some non-stick cooking spray. Separate 6 large eggs--yolks in a small bowl and egg whites in a mixing bowl. Set aside.

Combine Chocolate and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.

In the mixing bowl, beat the six egg whites on high with an electric mixer until stiff peaks form. Then, gently fold egg white mixture into the melted chocolate mixture until combined. Pour it in the prepared pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Delish! Let it cool one hour on the counter and then stick it in the fridge for at least four hours before you release it from the springform pan.  

Because it's so rich, i suggest cutting the slices into tiny slivers.  Sprinkle the cake with powdered sugar and then serve with a dollop of whipped cream.  When you try a piece you will have a hard time believing that its only 4 ingredients !!