Flourless Chocolate Cake

For the first time in my life I baked a flourless chocolate cake yesterday. I am wondering if it is like "Chocolate Decadence," which was once a popular dessert in the 1980s. A friend was having a dinner party last night, and when I volunteered to help, she gave me this recipe. It was somewhat complicated, but well worth the trouble.

Creamy Flourless Chocolate Cake
one 9-inch cake

1/2 pound semisweet chocolate
1/4 pound unsweetened chocolate
1 Tbsp. water, coffee, Cognac, OR brandy
1/ cup plus 2 Tbsp. butter
4 eggs, separated
1 tsp. vanilla
1/4 tsp. salt

1. 1. Put chocolates and water in top of double boiler. Melt over warm water. Removed from heat. Add butter in 5 pieces, blending each piece into the chocolate before adding the next piece. Stir in 1/4 cup sugar until dissolved.
2. Beat egg yolks until light and thickened. Gradually beat in chocolate mixture so it does not separate. Add vanilla.
3. Beat eggs whites and salt until foamy with electric mixer; gradually add remaining 1/4 cup sugar and beat until stiff. Fold whites into chocolate batter.
4. Pour into buttered and sugared 9-inch spring-form pan. Bake at 425 degrees F. for 15 minutes (no longer; the cake will fall slightly, then it will firm as it cools). Put cake on wire rack to cool; remove from pan.
   
5. Sprinkle with confectioners' sugar or serve with whipped cream OR Brush warm cake with seedless raspberry preserves, thinned over heat with a little water.

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I baked it and topped it with raspberry preserves. It looked sophisticated and elegant. With 16 people at the dinner last night, half of it is still left. One cannot eat a large piece, because it is so rich.

My friend gave the half cake back to me, because she said it freezes beautifully. Now I have our Christmas dinner dessert!
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