Recipe: Flourless Chocolate Cake

It was National Chocolate Cake Day Friday in the United States—a great excuse to indulge in a sweet dessert. (We agree it deserves chocolate alone deserves national status). Why not bake one today to belatedly celebrate the holiday, and use it as a test run for your Valentine's Day dessert? Accompany this cake with simple whipped cream or raspberries.

Flourless Chocolate Cake

• 10 ounces bittersweet chocolate, finely chopped
• 1 stick butter, cut into pieces
• 3 tablespoons brandy
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 7 eggs, separated
• 1 cup sugar
• Confectioners sugar or unsweetened cocoa for dusting
• Accompaniment: whipped cream

Preheat oven to 350 degrees Fahrenheit with rack in middle.

Butter a 9-inch springform pan, then line the pan with parchment. Butter the parchment.

In a heatproof bowl set over a pan of barely simmering water, melt butter and chocolate, stirring occasionally until smooth. Stir in brandy, vanilla, and salt.

In a large bowl, whisk egg yolks with sugar until pale and light, then whisk in chocolate mixture.

Beat egg whites and a pinch of salt with an electric mixer until just stiff but not dry. Whisk a spoonful of whites into chocolate mixture, then fold in remaining egg whites until evenly combined without over-mixing.

Spoon batter into pan and place in oven. Turn heat down to 300 degrees Fahrenheit and bake until top feels just firm and dry to the touch, about 1 hour. (The top may crack depending on the brand of chocolate used.)

Cool in pan on a rack. Center of cake will sink slightly while cooling.

Dust cake with confectioners sugar or cocoa powder. Serve with whipped cream.

(Recipe from KitchenDaily.com.)