So my mom found this recipe that happens to be one of Ingrid Michaelson's favorite chocolate desserts.. and now one of mine too! I made it and It was soo yummy! Curt even agrees and I thought I would share the recipe. It is seriously so easy.
Servings: 12
Ingredients:
7 oz really good (45–50% cocoa) semisweet chocolate
3/4 cup butter
1 cup sugar, divided
4 eggs, separated
1. Preheat oven to 350°F. Melt chocolate and butter in a double boiler. Stir together half the sugar and four yolks; add to melted chocolate concoction.
2. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 cup sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
3. Bake 40 minutes, or until a toothpick inserted in center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
Serves 12. Per serving: 270 calories, 18g fat, 100mg cholesterol, 105mg sodium, 26g carbs, 3g protein
ENJOY
Ingrid's Tips:
o “To make individual servings, substitute nine ramekins or small oven-safe coffee cups and bake 30 minutes.”
o ”You’ll need a good 10-speed mixer to beat the egg whites into nice stiff peaks that will make the cake light and fluffy—unlike my first attempt, when I used a very old mixer.”