Have you already made my yummy chocolate lava cakes and need another go-to chocolate recipe for your Valentine's dinner? This cake won my hubby over! Go ahead and feel semi-healthy eating this cake because it has no flour in it :) whatever works right? My Taste Book is filled with yummy things I can't wait to share. If you have never heard of Taste Book, just Google it, it is an awesome idea and makes for an even better gift or keepsake. You basically create your own cookbook, import your own family recipes into it, add photos, or use their recipes you love. My Taste Book includes recipes from my friends and family with a photo on most every page! I learned about this from my friend Anna and have since made copies of mine for my Mom and Grandma. It's a perfect way to pass down family recipes.Here is my Taste Book's Cover and a sample recipe page.
Okay back to baking!
Ingredients: 6 Tbsp unsalted butter, plus more for the pan 1 1/2 cup semisweet chocolate chips 6 large egg yolks 6 large egg whites 1/2 cup sugar Powdered sugar for dusting Raspberries or strawberries for the top
Directions: 1.) Preheat oven to 275 degrees, with rack in the center. Butter a 9 inch springform pan. 2.) Place butter and chocolate in a large bowl. Microwave in 30 second increments, stirring each time until melted. Cool slightly, whisk in yolks. 3.) In another bowl, beat egg whites to soft peaks. Gradually add sugar, beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture. Gently fold mixture into remaining whites. 4.) Pour into prepared pan, smooth the top. Bake until cake pulls away from the sides of the pan and is set in the center, or 45-50 minutes. Cool completely. Serve dusted with powdered sugar and topped with berries!
Happy Valentine's Day to all of you love birds out there! I will be loving on my whole family :)