It has been some really tough days the last week. My husband has to undergo some medical tests and has been on a low fiber diet for 7 days. Now he is on a liquid diet for 48 hours. It sucks when you live with someone who cannot eat whatever he wants. And for better and for worse, I have been trying to support him by eating diet food too.

It was not such a good idea. After a couple of days, I had to satisfy my hunger and baked this flourless chocolate cake.

This is the most disastrous looking cake I have ever baked. It fluffs up in the oven but collapses rather quickly after it is baked, which of course is normal for flourless (gluten free) cakes like this one.

No matter how bad it looked, it was delicious. Very dense and chocolaty!

INGREDIENTS:

200 grams dark chocolate with a cocoa solids content of 70%

200 grams butter

200 grams caster sugar

4 eggs

METHOD:

* Preheat oven to 175°.

* Brush a 23 cm (9 inches) spring form cake pan with some butter.

* Line the inside base plate with non stick paper.

* Break the chocolate into pieces and melt it with butter over hot water.

* Separate the egg yolks from the egg whites.

* Put the egg whites into a grease free, dry metal bowl.

* Beat the egg yolks with half of the sugar.

* Fold in the melted butter/chocolate mixture.

* Beat the egg whites until they form soft peaks.

* Gradually add the remaining sugar, beating until stiff.

* Fold in the beaten egg whites.

* Bake approximately 40 - 45 minutes.

I had to use a knife around the edges of the pan to loosen the cake. It might have been easier to remove if I had let it cool completely in the pan.

Sometimes springform cake pans leak a bit. If you bake this cake, take precaution and line the outside bottom of the pan with aluminium foil to help keep the batter from leaking out in the oven.

Source: My Recipes