Last night I decided to try out my springform pan that I finally got around to buying. I don't know why it took me so long, just that every time I set out to buy one I would forget what I went for and would buy something else. I made this Flourless Chocolate Cake from my Moosewood Restaurant's Book of Desserts. It was a really moist cake. My family didn't care for it too much though because it has a lot of chocolate!!! It was so much chocolate that you could taste the chocolate in your mouth as a very strong aftertaste. I think next time I will just stick to what I bought the pan for....Cheesecake!
Flourless Chocolate Cake
1/22 Cup butter
6 oz semi-sweet chocolate
2 oz unsweetened chocolate
1/2 Cup sugar
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 275. In a saucepan on low heat, melt the butter with the chocolates, stirring constantly to facilitate melting and prevent scorching. Set aside and let cool to room temperature.
While the chocolate is cooking, butter and flour the springform pan. Separate the egg whites and yolks into two bowls. Using an electric mixer with clean dry beaters, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Set aside.
When the chocolate has cooled , stir it into the egg yolks along with the vanilla and salt and mix thoroughly. Fold in the egg whites until no trace of the whites remain. Pour the batter into the prepared pan and bake until the center is set., about 1 hour. Cool in the springform pan before removing to a serving dish-the cake may fall somewhat while cooling.
Source: The Moosewood Restaurant's Book of Desserts