I wrestled this recipe off these two…
It was easy getting it off the human, but the dog wasn’t having any of it…
Flour-less Chocolate Cake (adapted from the dog)
14 oz dark chocolate (70% cacao)
1/2 cup butter
5 large eggs, separated
1/2 tsp ground ginger, 1/2 tsp chili powder, 1/2 tsp cinnamon, 1/2 tsp salt
1 tsp vanilla extract
1/4 cup sugar
Oven 375F. Grease a 9-inch spring form pan, dust with unsweetened cocoa and set aside.
Melt chopped chocolate and butter in a double boiler method or a heavy saucepan over low heat, stirring until smooth, allow to cool slightly.
Whisk together egg yolks, vanilla, ginger, chili, cinnamon and salt in a large bowl. Gradually stir in chocolate mixture; whisking until well blended.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form.
Fold one-third beaten egg white mixture into chocolate mixture, gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake for 23 minutes. (Do not over bake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.
If you are patient enough to whip some cream to go with this, it would have been excellent with a dollop on top…. some of us, however just can’t wait that long!