Mary’s Flourless Chocolate Cake

Crowded restaurants, slow service and uncomfortable PDA from the tables on either side of me are not things I enjoy so I’ll do be dinner at home on the 14th. Well, since I’m flying home that afternoon from a weekend trip up north, my dinner will realistically end up being Chinese take out topped off with some version of chocolate for dessert. I’m still finalizing the menu but this cake is definitely on the short list.

Mary’s Flourless Chocolate Cake

I talk a lot about recipes my mother has passed down because that’s the food I enjoyed most during my formative years. It’s only natural then that the flavors my mother cooked for me me have shaped what I like and don’t like about food today.

Mary’s Flourless Chocolate Cake

My mother’s flourless chocolate cake was always a staple for my family. Easy to make, it’s a delectable treat for every occasion ranging from afternoon tea to fancy Valentine’s Day dinner. See what I did there, I made this delicious chocolate dessert from my childhood relevant for next week’s ‘holiday’. You’re welcome.

Mary’s Flourless Chocolate Cake

I can’t say enough good things about this fudgey cake. I like to cover mine with powdered sugar, because why not, but ice cream, fresh whipped cream and berries are also delicious additions.

What are your favorite desserts from your childhood? Do you still make them today?

Ingredients

  • 6 Tablespoons unsalted butter, plus more for pan
  • 8 Ounces semisweet chocolate, finely chopped
  • 6 Large eggs, separated
  • 1/2 Cup (100g) granulated sugar
  • Confectioners’ sugar, for dusting

Recipe

  • Preheat the oven to 375 degrees with the rack in the center
  • Butter the bottom and sides of a 9-inch springform pan. Set aside
  • Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted, about 2 minutes. Let cool slightly
  • Whisk in egg yolks
  • In a large bowl, beat egg whites on high until soft peaks form, about 8 minutes
  • Gradually add granulated sugar, and continue beating until glossy stiff peaks form, about another 4 minutes.Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites
  • Pour batter into the prepared pan, and smooth the top with a rubber spatula
  • Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes
  • Cool completely on a wire rack; remove sides of pan
  • Serve at room temperature, dusted with confectioners’ sugar

Charlotte Lamontagne

Growing up the daughter of a Canadian chef living abroad, I learned to appreciate good food from a young age. From developing an affinity for artichoke puree and foie de veau as a toddler living in Paris to volunteering my stomach to my mother’s experiments for the burgeoning South African restaurant scene as a teen, I’ve always had an adventurous palate. Unfortunately, I never took the time to learn to cook until later in life. Somewhere between the ramen noodle stage in college and mastering the art of a well-balanced plate in my early twenties, I discovered a love for crafting baked goods.

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