It's May, folks. Know what that means? It's time for chocolate! (Well, isn't it always?)
For Mother's Day, do something different and dig into this recipe, courtesy of Philadelphia's own Metropolitan Bakery (www.metropolitanbakery.com).
This isn't really so difficult to make. And let the kids help out; little ones can measure the dry ingredients, and older children can learn to separate the eggs.
Flourless Chocolate Cake
Garnish with sifted confectioners' sugar or try the glaze below.
12 Tbsps. (11/2 sticks) unsalted butter, cut into small cubes
6 oz. bittersweet chocolate, chopped
1/2 cup unsweetened Dutch- process cocoa
3/4 cup granulated sugar
4 large eggs, separated
1/4 tsp. kosher salt
1 Tbsp. vanilla extract
confectioners' sugar, for garnish
Preheat oven to 350°.
Butter a 8×3-inch round cake pan. Line the bottom with a parchment-paper circle. Lightly butter the parchment paper.
Combine the butter and chocolate in a large, heat-proof bowl. Set the bowl over a saucepan halfway filled with barely simmering water.
Sift cocoa and sugar into another bowl.
In the large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment at medium-high speed, beat the whites until soft peaks form. Set both aside.
Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat.
Add the cocoa-sugar mixture, egg yolks, vanilla and 1/4 of the beaten whites. Stir with a whisk until mixture is smooth. With a rubber spatula, gently fold in remaining whites just until blended.
Pour the batter into the prepared pan.
Bake the cake on the center oven rack, 30 to 35 minutes, until a skewer inserted in the center of the cake just barely comes out clean.
Cool the cake on a wire rack. (It will rise in the oven. As the cake cools, it will collapse slightly. The surface of the cake will crack into a lovely irregular pattern.)
To unmold, run a knife around sides of pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert cake, right side up, onto the serving dish. Dust with confectioners' sugar.
Serves 6 to 8.
1 cup heavy cream
1 lb. bittersweet chocolate
In a medium saucepan, bring cream to a simmer. Remove from the heat.
Add chocolate. Stir until melted and smooth. Cool. Pour over cake and smooth.
Makes 3 cups of glaze.