Time for another Chocolate Monday…um…I mean Maggie Monday….
Awhile back I got a note from The Ranting Chef after he pulled together his chocolate recipes. He seemed surprised that the majority of them were from me. Haahaaahaa! So not surprised. Chocolate is perfection personified.
I returned home from a long trip and needed to make a birthday dessert for my assistant. Sunday afternoon. Had been away for a week. Big kids at the house all week without us. No food left in house. Thus began my dilemma. I needed something with few ingredients, that wouldn’t make me even more tired after a 14-hour drive, and had to be yummy.
Google: Easy Chocolate Recipes. Result: Martha Stewart Chocolate Pudding Cake. 5 ingredients. Done.
This was really fun to make, and is flourless. (remember- no food left in my house…)
It calls for 6 eggs (did have to run to the store after all. Drat.) separated. Bonus- I got to teach daughter #2 (Picky Pants) how to stiffen egg whites.
The results were great. The cake was simple, pretty, tasty, and easy. If you have gluten or dairy issues, this might be a good dessert option. Try it! (I forgot to take a photo of the cake before we dug in at the office. Sorry!)
Chocolate Pudding Cake
What you need:
½ cup granulated sugar, plus a little more for baking dish
6 large eggs, room temperature, separated
6 ounces semi-sweet chocolate, melted (I used chocolate chips)
½ tsp salt
Confectioners’ sugar for dusting
What you do:
Preheat oven to 350 degrees and set a kettle of water to boil. Grease a shallow two-quart baking dish; coat with sugar, tapping out excess. In a large bowl, whisk egg yolks with sugar until light in color. Whisk in melted chocolate and set aside. In another large bowl, using an electric mixer beat egg whites with salt until soft peaks form. Whisk 1/3 of the egg whites into the chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined. Do not over-mix. Transfer batter to the prepared baking dish. Set dish in a roasting pan and pour enough boiling water into the roasting pan to come up about 1 inch up the side of the baking dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25-35 minutes. Let cool 5 minutes; dust with powdered sugar and serve. I reheated in the microwave the next day for about one minute and it was perfect.