From an article about Ingrid Michealson, who gives the world not only amazing music but also delicious gluten free cake.
7 oz really good semisweet chocolate (I have no clue how many chocolate chips that is, so I erred on this side of caution and used 2-3 cups)
3/4 cup butter
1 cup sugar
4 eggs, separated
1. Preheat oven to 300 degrees.
2. Melt chocolate and butter in a double broiler (or if you only have a pan, use that).
3. Stir together half the sugar and four egg yolks. Add to melted chocolate concoction.
4. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. (Make sure you don't have any yolks in the egg whites or they will never, ever form stiff peaks. If you accidentally do, like I did on my first attempt, dump what you have and start over.)
5. Fold mixture into chocolate and pour into greasted 9-inch cake pan.
6. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it.
7. Cool 30 minutes before removing from pan. Dust with powdered sugar.
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