A dessert so simple you can't believe it's gonna work, but so dense and rich that you can't eat it all by yourself.
3 ingredients, 2 forks, 1 delicious cake...I'm telling you this time I've amazed even myself :)
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(WHAT YOU WILL NEED)
10 ounces semi-sweet chocolate chips
4 eggs
powdered sugar
8" greased cake pan
hand mixer
serve with ice cream or homemade whipped cream
Preheat oven to 325 degrees.
Separate 4 eggs into 2 bowls, yolks and whites. Place the whites in a bigger bowl, the one you will whip them in. Whip egg whites with hand mixer until you have medium peaks. Set aside.
Put chocolate chips into large microwave-safe bowl and melt at 20 second intervals, stirring in between, until thoroughly melted (approx. 80 seconds).
Add egg yolks one at a time and incorporate with a rubber spatula until smooth.
Fold egg whites, slowly and gently, into the chocolate mixture.
Pour into greased 8" baking pan. Bake 30 minutes.
Remove from oven and cool slightly. Loosen with knife around the edge and turn out, upside down, onto a plate. Sprinkle with powdered sugar.
I like to serve this with ice cream, or (during the holidays) with a homemade bourbon whipped cream, and sometimes some toasted chopped hazelnuts on top.
I chill the rest of the cake in the refrigerator and the next day when it's cold, it becomes so dense that it's like a fudge cake. So good.
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| with vanilla swiss almond ice cream |
