• 2 (4 ounce bars) of Ghiradelli semisweet chocolate, chopped
  • 6 tablespoons softened salted or unsalted butter
  • 1 teaspoon good qualify vanilla extract
  • 6 large egg yolks
  • 6 large egg whites
  • 1/2 cup granulated sugar

I didn’t think it possible to love chocolate any more than I already did UNTIL I made this flourless chocolate cake. The edges of this amazingly wonderful cake are somewhat chewy and crispy and the center of the cake is light, moist and fudgy.  I found the original recipe at MarthaStewart.com but substituted Ghiradelli semi-sweet chocolate in place of the dark chocolate Martha used. I also added a very good quality vanilla extract. I may even try it with almond extract next time and believe me, there WILL be a next time.

I think this would be the perfect dessert for any chocolate lover on Valentine’s Day! Don’t you agree?

  1. Place one of your racks in the center of your oven. Preheat your oven to 275 degrees.
  2. Butter the bottom and sides of a 9-inch springform pan well. Set it aside.
  3. Place the chopped chocolate and butter in a large heatproof glass bowl.  Microwave for 30 seconds increments, stirring each time until the chocolate and butter have completely melted.
  4. Let it sit for a minute or two to cool down. Whisk in your six egg yolks. Look for the beautiful glossy color!
  5. In a large bowl or electric mixer beat your six egg whites with the wire attachment until stiff peaks form.
  6. Slowly beat in the granulated sugar until stiff peaks form again. Look for the pretty glossy color!
  7. Using a rubber spatula, fold in 1/4 of your mixture until you see no more white.
  8. Fold in remaining egg white mixture and fold until completely incorporated. See egg white folding video below:
9. Pour batter into your prepared springform pan, smooth the top with your rubber spatula and place in the oven.
I could swim in that!
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow your cake to completely cool on a wire rack. You will notice that when cooled the cake pulls apart from the sides of your pan.
You can serve this cake plain, with a dusting of powdered or confectioners’ sugar, dusted with cocoa or like I did with a dollop of whipped cream flavored with pure almond extract.