Taste of the Ozarks: Flourless Chocolate Cake

Not the most beautiful cake you’ve ever seen, but like the Ugly Ducking, turns into a Swan the moment you taste it! Needs no frosting. Attractive to those on a low-carb diet since it has no flour. Sugar doesn’t count, does it?


7 ounces (squares) good semisweet chocolate*
¾ cup butter (one whole stick and half of another)
1 cup sugar, divided
4 eggs, separated

Preheat oven to 300 degrees. Grease a 9” cake pan. Melt chocolate and butter in double boiler. Stir together half the sugar (1/2 cup) and the four yolks, add to melted chocolate after it cools slightly.
Beat egg whites, slowly add remaining ½ cup sugar until stiff peaks form. Fold this mixture into the chocolate mixture. Pour into the greased cake pan.
Bake 40 minutes, or until toothpick comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Cake will puff up while baking, then fall when cooling. That’s why it’s “ugly”. Dust with powdered sugar.

*The chocolate squares should contain 45-50% cocoa. Very expensive, gourmet chocolate does, but so does the readily-available brand “Bakers”. To find out what the percentage of cocoa was in Bakers, I had to go onto their website, the wrapper didn’t say.
If you find only ‘bittersweet’ chocolate squares in your cupboard, use ½ square plus one TBS sugar to substitute for each square of semi-sweet.

Read the original version of this article at www.ky3.com.