Toothsome Tuesday

Valentines Day = Chocolate + Love

Now there's an equation I like. I don't need the flowers - they're marked up for the occasion and therefore BUMD isn't allowed to buy me any (none on Mothers Day either - the rest of the year is open season). Chocolate is just as festive and tastes better than flowers. Ok - this is somewhat debatable. BUMD makes an awesome Rose Petal Ice Cream. That recipe will have to wait for the summer.

One of the most decadent chocolate cakes I've ever eaten is a flourless chocolate cake. The recipe comes from the New York Cookbook by Molly O'Neill - can you tell I'm a fan? One time, BUMD made this cake and brought it into the office for someone's birthday. His then-boss, Sharon, wondered aloud if anyone else had the urge to put the cake on the floor and just roll in it. To this day, I can't think of the cake without thinking about her comment. There is no greater compliment.


Flourless Chocolate Cake

Cake:
8 oz. semisweet chocolate, chopped
8 large eggs, separated
2 TBS sugar
1 tsp. Vanilla

Topping:
8 oz. semisweet chocolate, chopped
8 large eggs, separated
2 TBS sugar
1 tsp. Vanilla


1. Preheat the oven to 350. Butter and sugar a 9-inch springform pan.
2. Make the cake: Melt the chocolate in a double boiler over hot, not simmering, water. Remove from the heat.
3. In a mixing bowl, combine the egg whites, sugar, and vanilla. Beat until stiff, but not dry, peaks form.
4. In a large bowl, whisk the egg yolks until thick. Add the melted chocolate and combine. Fold in the egg whites.
5. Pour the mixture into the prepared springform pan. Bake until just firm when gently shaken, 12 to 15 minutes. Place the pan on a rack to cool to room temperature. Expect the cake to fall.
6. Make the topping: Repeat steps 2, 3, and 4. Spread the unbaked chocolate mousse on top of the baked mousse in the springform pan. Chill for at least 12 hours. Serve with whipped cream.

Serves 16 to 20 (or 1 for rolling in).