Flourless Chocolate Cake

I have been baking this flourless chocolate cake recipe for about five years now. I found it one afternoon in March during Passover. I am not Jewish but many of my friends in high school celebrated Passover. During Passover, as most of you probably know, you are not supposed to eat flour or yeast or legumes. This left my friends grouchy. But alas, I found this cake - no flour, no problem. This started the tradition of me making it on random days and bringing it into school just because. It's delicious and really easy to make.

I simplified the recipe as written on foodnetwork.com by taking out words such as "fine" to describe salt and "granulated" to describe sugar. This is how you make it late on a school night when you are tired and have a billion other things you should be doing, but instead want to take comfort in the fact that egg whites will always whip into stiff peaks:

• Melt 12 ounces (one bag of chocolate chips or 1 1/2 cups) of any type of chocolate you have (except milk) in the microwave with 1 1/2 sticks of butter (if it is salted, don't add salt and if it is unsalted, add a dash of salt). Nuke on high for 1 minute. 
• In a stand up mixture crack 6 eggs (medium, extra large, white, cold, room temperature, doesn't really matter) with 1 1/2 cups of sugar. Set a timer and check up on them after 8 minutes on high.
• Stir the chocolate and butter mixture. If it is melted, put it aside and if it isn't, microwave it a little more (in increments of 15 seconds or so). 
• Once the egg and sugar mixture creates stiff peaks (aka the white fluff holds up into points), fold the chocolate mixture (make sure it is cool! This is important) with a spatula. Be gentle, but don't sweat it. 
• Pour the combined mixture (it should be a uniform light brown color) into a buttered and floured spring form pan. Or a round pan sprayed with Pam. Really, either will be fine. 
• Put in a 325 degree oven for about an hour. Check on it. Put it back in for longer. The top will form a crusty, hard shell and the middle will stay gooey but you don't want it to feel or look like undercooked brownies. 
• Pull it out of the oven, peal off the crusty top (and save it for a snack).

Enjoy it on Passover or bring it to school to make people smile. It works, I promise.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/flourless-chocolate-cake-recipe/index.html?oc=linkback