January 2014

FLOURLESS CHOCOLATE CAKE

6 TABLESPOONS BUTTER

8 OUNCES SEMISWEET CHOCOLATE, CHOPPED

6 EGGS, SEPARATED

½ CUP SUGAR

CONFECTIONERS SUGAR FOR DUSTING

PREHEAT OVEN TO 300 DEGREES.

BUTTER SIDES AND BOTTOM OF 9 INCH SPRINGFORM PAN.

MELT BUTTER AND CHOCOLATE TOGETHER.  COOL SLIGHTLY THEN WHISK IN EGG YOLKS.  IN A SEPARATE BOWL, BEAT EGG WHITES TO SOFT PEAKS THEN GRADUALLY ADD SUGAR.  WHISK ¼ OF EGG WHITES INTO CHOCOLATE MIXTURE THEN FOLD IN REMAINING EGG WHITES.  POUR INTO PREPARED PAN.  BAKE 40 – 50 MINUTES UNTIL PUFFED AND PULLING AWAY SLIGHTLY FROM SIDES.  SERVE ROOM TEMPERATURE WITH CONFECTIONERS SUGAR DUSTED ON TOP.