WARNING: THIS RECIPE IS ONLY FOR SERIOUS CHOCOLATE FANS!!
You see I am a fan...a fan of Bakerella...a fan of Paula Deen...and a die hard fan of C.H.O.C.O.L.A.T.E. It was a wonderful chain of events inspired by chocolate. It began with Paula and her "Chocolate Celebration 2008" magazine which in turn inspired Bakerella which in turn inspired me.
It was my turn this month to host the book club and I wanted to do something fun and yummy. We read the book "Galileo's Daughter" and I was at first trying to come up with some kind of food to do with the solar system or the stars (I know, funny right?) Then it hit me how simple it was. Galileo had a deep love for
So naturally I thought of this delicious cake. Naturally? You ask. Naturally for me...Rodrigo took me to a very popular Italian restaurant,Cucina Rustica, while on our honeymoon in Sedona, Arizona and this was the very dessert we ate. This was not only the beginning of our love affair but of our love affair with Italian cuisine.
It was the first and last time I have eaten flourless chocolate cake until now. I was afraid of attempting the recipe myself as I often have this experience of food tasting better in my memory than in my real life re-creation. However, this one did not disappoint. It was as fabulous made right here in my home as it was sitting in that very pricey but wonderful restaurant. So, don't be afraid...go ahead...give it a try.
I'll list the ingredients here but, Bakerella gives such a wonderful explanation on preparing it that I'll just leave her link to it at the bottom.
What you'll need:
- 9 inch spring form pan
- parchment paper
- non-stick cooking spray
- 6 large eggs (yolks in one bowl and whites in another)
- 8 0z semi-sweet chocolate
- 4 oz dark chocolate
- 2 sticks of butter (1/2 lb)
- 1 1/4 cup sugar
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