Merritt Bates-Thomas is back for another edition of What's Cookin'? and she has a delectable dessert perfect for the upcoming holiday season.
Flourless Chocolate Cake

8 tablespoons butter 2 cups semisweet chocolate chips 5 large eggs, separated ½ cup cocoa powder ¾ cup granulated sugar
Garnish options if desired
Cocoa powder, powdered sugar, whipped topping, fresh fruit in season, shaved chocolate, mint sprigs

Preheat oven to 300 degrees F. Assemble and pre-measure all ingredients for easier preparation.
Grease a 10-inch springform pan with butter. Coat with a small amount of cocoa powder and discard excess from pan. Set aside.
Cut butter into 1 Tbsp. cubes. Place butter and chocolate chips in a microwaveable container. Place in the microwave for 2 to 3 minutes, stirring every 20 to 30 seconds, until melted and blended to a smooth consistency. Set aside to cool.
Separate eggs. Place egg whites in a 2-quart mixing bowl and set the yolks aside in a cup or bowl. Beat the egg whites until foamy with an electric mixer using whisk beaters if possible. Add the sugar 1 Tbsp. at a time, while beating on medium speed. Egg whites should become white and glossy. Continue to beat until all the sugar has been added to the egg whites and they become thick, white, glossy and form stiff peaks. Set aside.
Add eggs to cooled chocolate mixture using a spatula to mix. Add sifted cocoa to the chocolate mixture and fold in with a spatula until the mixture is smooth. Add a heaping spatula of egg white mixture and gently fold the mixture together. Add remaining egg white mixture one spatula at a time. Do not overmix or you will lose the volume in the egg white mixture. White streaks or swirls will be in the combined mixture between egg white additions but should disappear when you are finished folding the 2 mixtures together.
Pour mixture into the springform pan and smooth top with a spatula. Place in the preheated oven for approximately 30 minutes or until the cake is set in the middle. Remove and place on a cooling rack, leaving in the pan to cool completely.
This cake will look perfectly imperfect. It will sink slightly as it cools. Cracks are normal and create a crunching coating on the top of the cake.
12 servings


Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!






More From WOMI-AM