Flourless Chocolate Cake – Parade Magazine Recipe
Parade magazine is one of the most widely read publications in the United States and the world. It's known for its recipes that are easy to make, unique and delicious. One of the magazine's most popular recipes is its Flourless Chocolate Cake. This rich, decadent and delicious cake is the perfect dessert for any occasion.
Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan. In a medium-sized bowl, melt the butter and chocolate chips together in the microwave or in a double boiler on the stovetop. Stir until all of the chips are melted and the mixture is smooth. Remove from heat and let cool slightly. In a separate bowl, beat the egg yolks with the sugar until thick and creamy. Slowly add the melted chocolate mixture and the vanilla extract, stirring to combine. In a third bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake for 30 minutes. Let cool before removing from the pan.
Serving Suggestions
This flourless chocolate cake is delicious served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. It can also be served simply on its own. If desired, you can top the cake with fresh fruit, such as strawberries or raspberries. This cake can also be dressed up with a drizzle of chocolate ganache or a dusting of cocoa powder.
Nutrition Information
This cake is rich and decadent and not exactly low in fat and calories. One serving contains approximately 420 calories, 24 grams of fat and 43 grams of carbohydrates. So while it's a delicious dessert, it should be enjoyed in moderation.
Tips and Tricks
To ensure that your flourless chocolate cake is perfect every time, it's important to follow the recipe closely. Be sure to melt the butter and chocolate chips completely and let the mixture cool slightly before adding the egg yolks. It's also important to beat the egg whites until stiff peaks form before folding them into the chocolate mixture. When folding, be sure to do it gently to avoid deflating the egg whites. Finally, be sure to let the cake cool completely before removing it from the pan.
Making it Ahead
This flourless chocolate cake can be made a day or two in advance and stored in an airtight container in the refrigerator. It can also be frozen for up to three months. To thaw, simply let it sit at room temperature for several hours. This cake is so delicious, it's sure to be a hit at any gathering or party.
Conclusion
This Parade magazine recipe for Flourless Chocolate Cake is an easy-to-make, decadent and delicious dessert that is sure to be a hit at any gathering or party. The combination of melted butter and semi-sweet chocolate chips creates a rich and indulgent texture that is simply irresistible. With a few simple tips and tricks, you can make this cake ahead of time and have it ready when you need it. Enjoy!
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