Q: Why is this night different from all other nights?
A: Because V. made cake!
Well, not just any old cake. Flourless Chocolate Decadence, to be exact…straight from the 1997 edition of The Joy of Cooking.
Flourless Chocolate Decadence
Have all ingredients at room temperature.
Preheat oven to 325 degrees. Grease an 8 x 2 inch round pan (not a springform) and line the bottom with wax or parchment paper.
Combine in a large heatproof bowl:
1 pound bittersweet or semisweet chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into 10 pieces
Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted, and smooth. Remove from the heat and whisk in:
5 large egg yolks
In another large bowl, beat on medium speed until soft peaks form:
5 large egg whites
1/4 tsp. cream of tartar
Gradually add, beating on high speed:
1 tablespoon sugar
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the chocolate mixture, then fodl in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish into the oven, and pour enough boiling water into it to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey. Set the cake pan on a rack to cool compltely, then refrigerate until chilled or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter. Sprinkle with powdered sugar, if you like, or decorate with raspberries!
Prepare to amaze and astound your guests, regardless of the season.