flourless chocolate cake

1 nine inch spring form pan

butter to grease your pan

sugar or flour to coat it after greasing

6 large eggs separated
6 oz butter (cut in to small cubes)
6 oz sugar
12 oz dark chocolate
1 T brandy

I admit it.... although I have a good grasp on it, I'm not the best pastry chef. This is one of the first cakes I learned to make that consistently turned out nice with little effort.

First, turn your oven to 350° and smear your pan with enough butter to coat it. Then pour enough sugar in the pan to coat the sides dumping out the excess. Next in a double boiler start to melt your butter and chocolate. At this point separate your eggs, put the whites in your mixer with half of the sugar, the yolks in a large mixing bowl with the rest of the sugar. Turn on the mixer and let it go until the whites are whipped with stiff peaks. In the meantime whisk the yolks until they lighten in color a bit then whisk in the brandy. Once the chocolate and butter are melted slowly pour them into the egg yolk mixture whisking the whole time. To complete the batter fold the whipped egg whites into the chocolate mixture.

Pour this into your prepared pan and bake for 15 minutes then rotate and let it cook another 5.
Check it with a toothpick to see if it's ready. Most people would say "when the pick is clean the cake is ready" but I like it when the cake is just a bit gooey in the middle and a little batter is on the pick. Let the cake cool for 20 minutes or so then... eat it!

This cake is great served with whipped cream, ganache, iced cream, fresh berries.... the list goes on and on. This should go off without a hitch.

chocolate mousse

6 oz dark chocolate
2.25 oz butter
3 oz sugar
3 eggs (separated)
2.5 oz cream (whipped)
.5 tsp vanilla extract


Start by cutting the butter into small cubes and putting it in a double boiler with the chocolate. While that is melting whip the egg whites, with 1/3 of the sugar, until they are stiff. Now whip the cream, with another 1/3 of the sugar and the vanilla, until it's stiff. You will use these in a minute.
Whip the egg yolks and the rest of the sugar until it's light yellow or lemon in color. Slowly whisk the chocolate and butter mixture into the yolks. Don't do this to fast or you will cook the eggs and the mousse will be ruined.

Once you have finished the last step fold in 1/3 of the whipped egg whites, then 1/3 of the whipped cream. Repeat that until all has been incorporated. Place the mousse in the container you plan to serve it from such as a glass or tart shell and let it chill for a least 4 hours. That's it.... eat up!