When I looked for flourless chocolate cake recipes, I found two that caught my eye. Since I couldn’t decide which one would be better, I broke down and made them both. Sorry I’m not sorry.
I made this cake earlier in the week. Last night, I made this recipe. They both use the same basic ingredients, but this one uses some fluffy egg whites, so it has a more spongy, light texture, with a thin, crispy outer layer. Who could say no to that?
One of my dear friends is celebrating Passover this week, and asked if I could make a chocolate torte. I have never made a chocolate torte, but I was excited to try! I was a little bit nervous about putting so many eggs, and no flour, into the batter (and I accidentally cracked the cake down the middle flipping it out of the pan). But it turned out really good! Kinda like a brownie cake!
It was eaten very quickly, so this was the only terrible picture I took of it. We ate ours cold, in really thin slices, with a little fresh whipped cream and strawberries.
And I imagine that if I would have taken food styling classes and made this in daylight, the picture would look something like this:
You can find the recipe here. Try it!
guy and his girl 