Chocolate is always in style, always in season

No big surprise here - I love chocolate.  Chocolate bars, chocolate cake, chocolate cookies, chocolate bread, chocolate tarts, mole, and the list goes on.  I am always looking to experiment in the kitchen with new chocolate recipes, especially those that are easy to prepare and take little prep time! 

While surfing through a new cookbook and revisiting a favorite Laura Calder book, I came across the traditional flourless chocolate cake.  I've been quite hesitant to plow into a recipse that deal with lots of air-incorporation, egg whites and folding - no bad past experience, just too much reality TV disasters, courtesy of the Food Network!  So with extra chocolate, a carton of eggs, whisk and multiple recipes staring me down, I decided it was time - either chocolate heaven or a train wreck awaited me.  It worked.  It worked so well, I ate almost half the cake.  Is that wrong?  But here's the bonus - not only is this cake nice and crisp on the top and exceptionally fudgy and moist on the inside, it is EASY to make!  Give it a try - you won't regret it!  Oh yeah, and the imperfect top of the cake, cracks, etc - do not be alarmed, it only adds to the character of this masterpiece!  No wonder Laura Calder fondly calls it Craggy Cake!  I finished mine off with a simple dusting of icing sugar - no fancy decoration needed for this one!

Flourless Chocolate Cake

Ingredients

• 6 tablespoons unsalted butter, plus more for pan
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 6 large eggs, separated
• 1/2 cup granulated sugar
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Directions

1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
4. 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. Serve with whipped cream, if desired.

Here is the prettiest version I could find: wedge standing upright, probably in a bath of creme anglaise with a few drops of chocolate sauce!