Let's get in the Mardi Gras spirit with a little something French. Veronica is checking out New Orleans for her travel agency. Will she find love or a plot for her latest manuscript?
This cake sags in the middle and is perfect for those seeking chocolate, not perfection.
In microwave, melt:
16 ounces semisweet chocolate
¾ cup (1¼ sticks) butter
stirring until melted. Set aside. Beat:
4 egg yolks
5-7 minutes. Add:
1 tablespoon flour
pinch of salt
Add to chocolate. Set aside. In another bowl, beat
4 egg whites
until soft. Add:
1 tablespoon sugar
beat until they hold their shape. Fold egg whites into chocolate mixture.
Butter sides of 8 inch springform pan and put parchment paper in bottom. Bake 18 minutes at 425°. Let cool and refrigerate overnight. Remove from pan. It looks funny and dips in the center. Fill cavity with whipped cream.