Rich
and dark.
Chocolate.
Hot and fudgy.
Cold, whipped, and creamy.
Wholesome extravagance.
Addictive deliciousness.
Guilty pleasure with benefits.
In its purest form, a healthy choice,
but dangerous when tainted with craving.
***************************************
Who would not love this recipe?!:)

Flourless Chocolate Cake with Espresso Glaze 

For the Cake:
3 Tbsp. unsalted butter
6 ounces bittersweet chocolate, chopped
6 large eggs, separated, at room temperature
1 Cup granulated sugar
3 Tbsp. instant espresso powder
1/4 Tsp. coarse salt
1 Tbsp. pure vanilla extract

For the Glaze:
3 ounces bittersweet chocolate, chopped
1 1/2 Tbsp. unsalted butter
2 Tsp. vanilla
1/3 cup heavy cream
1/3 cup granulated sugar
1 Tbsp instant espresso powder
1/4 Tsp. coarse salt

To Make the Cake:
Preheat oven to 350*F.  Butter the bottom of a 9 inch spring form pan, and line the bottom with parchment, cut to fit.  Butter the sides too.  Melt the chocolate and butter over very low heat, stirring and keeping close eye on it so as not to burn.  With a mixer fitted with the whisk attachment, beat the egg yolks with 1/2 cup of sugar, until thick and pale, about 3 minutes.  Add espresso powder and salt, and beat for 1 minute.  Add vanilla and chocolate mixture and beat for 1 minute more.  Transfer this mixture to a large bowl, and wash the  mixer bowl and whisk with hot soapy water.

In a clean bowl, add the egg whites and whisk until foamy.  Slowly add the remaining 1/2 cup of sugar and beat until stiff peaks form and hold their shape.  Fold the egg mixture into the chocolate mixture, in three additions.    Pour the batter into the prepared pan.

Bake until set, about 40-45 minutes.  Let cool completely on a rack, and then carefully remove pan from sides.  Lift cake with spatula and remove parchment.

From:  SweetSugarBean.com
www.sweetsugarbean.com/2011/02/flourless-chocolate-cake-love-affair.html