Let Them Eat (Someone Else’s) Cake

I won’t mince words—I’m no terrific baker. I can certainly follow package or recipe directions, but left to my own devices, I don’t know that I could produce a cake that would rise, much less be worthy of a blog entry.

So, I get a little help in the baking department. My go-to-gal? Martha Stewart (or, more accurately, the minions that create dishes in her name). When you have that many resources at your disposal, your recipes are almost guaranteed to be winners and this light, moist and satisfying-yet-not-overly-sweet cake is no exception. And, only five ingredients and minimal assembly is my idea of a dessert recipe worth sharing. Glad you’re out of the clink Martha!

Flourless Chocolate Cake
Serves 8.

6 tbsp. unsalted butter, plus more for greasing pan
1 ½ c. semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large eggs, yolks and white separated
½ c. granulated sugar
confectioners' sugar

Prep: Preheat oven to 275 degrees and butter a 9-inch springform pan.

Combine butter and chocolate in a large bowl and microwave in 30-second increments, stirring each time, until melted. Let cool slightly before whisking in egg yolks. In another bowl, beat the egg whites to soft peaks. Gradually add sugar; beating until peaks are stiff and glossy (this can take a while—use a hand mixer if your wrist tires easily). Whisk a few dollops of the whites into the chocolate mixture, then gently fold mixture into remaining whites.

Pour batter into prepared pan and smooth the top. Bake until cake pulls away from sides of pan and is just set in center, about 45 minutes. Cool completely on a wire rack before dusting with confectioners' sugar.