Flourless Chocolate Cake

It’s time for you to meet one very special Country Chicken … my dear friend Tamara. Tamara is that friend with tireless energy, enthusiasm and generosity. A farm wife, Tamara is very active in her tiny hamlet community, organizing fundraisers, concerts, turkey suppers. Yet, she always has time to step up for her friends and her precious family.

Tamara was one of the NYC Chickens and our kids have known each other since kindergarten. It was Tamara’s front porch where our school’s parent council would meet, wine glasses in hand! A bit unorthodox, but we had the best council meetings in the county!

I was inspired to bake this cake, recipe compliments of the Taste of Home Test Kitchen, because Tamara lives a gluten-free diet. I’ve never baked anything without flour, so this seemed like a real adventure!

Flourless Chocolate Cake

4 eggs, separated
10 tablespoons butter
½ cup sugar, divided
6 squares (1 oz each) semisweet chocolate, chopped
**I didn’t have squares of semisweet chocolate so I used ¾ cup of chocolate chips**
3 squares (1 oz each) unsweetened chocolate, chopped
2 teaspoons vanilla extract
¼ cup finely ground pecans, toasted

1. Let eggs stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, ¼ cup sugar and chocolate over low heat, stirring constantly. Cool until mixture is lukewarm. In a large mixing bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.
2. In a small mixing bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
3. Pour into a greased 9” springform pan. Place on a baking sheet. Bake at 350˚F for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan to loosen; remove sides of pan and cool completely. Frost with chocolate ganache if desired. Garnish with strawberries and mint if desired.

I simply dusted it the cake with a bit of icing sugar and delivered it to Tamara on her birthday. Since neither Norma nor I had a nibble, I asked Tamara to share her impressions. She said the cake was light, “melt-in-your-mouth-yummers”, rich chocolate flavor but not overly sweet. Sounds like a success! I will have to make another for my house next time!