But at the end of the school year some two weeks ago, we had eggs, chocolate, sugar, butter and whipping cream - all the ingredients for chocolate cake and a little sweetness. With finals, I figured who wouldn't want chocolate cake?
Photo's not much, but the recipe is delicious. Almost brownie-like, crumbles and melts in your mouth. Perfect with lightly-sweetened whipped cream and some chocolate ganache.
Flourless chocolate cake
with fresh whipped cream
4 ounces bittersweet chocolate
1 stick unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375 degrees
1. Chop the chocolate into pieces, the butter into cubes. Melt chocolate and butter over simmering water or in a double boiler, stirring until smooth.
2. Remove from heat, whisk in sugar.
3. Whisk in eggs.
4. Sift cocoa powder over the mixture and whisk until smooth.
5. Pour into a buttered 8-inch round cake pan. Bake about 25 minutes, or until a thin crust forms on top. Let cool five minutes. Serve with lightly-sweetened, softly whipped cream and a dab of chocolate ganache.