I’m making this cake today for Jon’s birthday. Hope that it turns out well. One good thing about it is that our oldest son can eat it with us since it contains no wheat. I’m betting that the 5 year old won’t touch it. This, of course, means that he is crazy. Have a good Friday, y’all. And stop in barlowfarms and wish Jon a happy one if you are so inclined.

Flourless Chocolate Cake

Cake:
8 tablespoons unsalted butter
8 ounces semisweet chocolate
5 large eggs, room temp, seperated
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt

Icing:
8 ounces semisweet chocolate
1/2 cup cream

Topping:
raspberries
whipped cream

6-8 servings

1 hour 4 minutes (24 mins prep)

Preheat oven to 350.
Grease 9″ springform pan with 1 Tbls. of butter, dust with cocoa.

In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat. Use mixer to beat yolks together with sugar and vanilla.
Beat whites and salt together until stiff.
Fold chocolate mixture into yolk mixture a little at a time.
Fold in egg whites.
Pour into springform pan.
Bake 40 minutes until spongy.
Remove from oven, remove springform, cool completely.
When cake is cool, prepare icing.
Mix together chocolate and cream over double boiler until smooth.
Spread over cake.
Top with raspberries and whipped cream.