Cheering for Chocolate

Yesterday I was shopping at Ollie's Bargain Outlet "Good Stuff Cheap!".  As I took my purchase to the checkout counter, I spied Lindt 85% cocoa chocolate bars on the candy display end cap in front of the counter.  The display is always there, but not with the chocolate bars priced at 0.99 cents!!!  This a real bargain since these chocolate bars retail at local grocery stores for about $2.50 each.  The expiration date on them is 11-30-11 (hence the cheap price, I'm sure) so I bought 3, came home and had a bite of one.  The quality is perfect and I am sure they will last when stored in a cool place until used within a reasonable time period.  I went back and bought more!  They will be made into a Flourless Chocolate Cake during the Christmas holidays, or Chocolate Hazelnut Spread or Pot de Creme  and maybe even given to friends for gifts.  Merry Christmas a few weeks early!

Flourless Chocolate Cake

(from the Food Network)

4 ounces unsalted butter, cut into small pieces

8 ounces bittersweet chocolate, cut into small pieces (which is

2 chocolate bars and part of another--they are 3.5 ounces each)

5 eggs, separated

pinch salt

2/3 cup sugar

powdered sugar, for garnish

unsweetened whipped cream, for garnish

Preheat oven to 325 degrees.  Butter and flour a 10-inch round cake pan.

Combine the butter and chocolate and melt in a double boiler over barely simmering water (I don't have a double boiler--I use a small pan inside a larger pan with about 1 inch of water simmering in the large pan).  Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar.  In a SLOW, steady stream, stir the melted chocolate into the egg yolks until thoroughly combined.

In a mixing bowl, with an electric mixer, on medium speed, beat the egg whites until soft peaks form.  Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry.

Carefully fold the chocolate mixture into the egg whites.  Pour into the prepared pan.  Bake for 1 hour and 15 minutes.  Turn out onto a rack immediately.  As the cake cools, the center will sink and crack--do not worry.

Dust the cake with powdered sugar and serve with unsweetened whipped cream.