Flourless Chocolate Cake (from Paula Deen)
12 oz. high quality dark or semi-sweet chocolate (You need to buy the good stuff for this - I used dark chocolate for mine)
2 sticks of butter
1 1/4 c. of sugar
6 eggs, separated
Preheat oven to 325 degrees. Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to generously spray the paper/pan with some non-stick cooking spray. Separate 6 large eggs--yolks in a small bowl and egg whites in a mixing bowl. Set aside.
Combine Chocolate and 2 sticks of butter. Melt in the microwave at 30 second intervals, stirring in between until completely melted and smooth. Whisk in 1 1/4 cups sugar until combined. Then add the six egg yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
In the mixing bowl, beat the six egg whites on high with an electric mixer until stiff peaks form. Then, gently fold egg white mixture into the melted chocolate mixture until combined. Pour it in the prepared pan and bake for 1 hour at 325 degrees. It will rise pretty high in the oven, but when you take it out to cool, it will fall. And fall hard. Delicious! Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the springform pan.
If you like fudgy chocolate, you will love this one!