Rich Light Flourless Chocolate Cake

Here in the States, this time of year, chickens are producing well and you may have an abundance of eggs. Here is a great satisfying recipe to try when you have a chocolate sweet tooth and a excess of eggs to enjoy.

• 10 oz  dark chocolate chips or bar
• 2 tablespoons unsweetened cocoa powder
• 6 tablespoons water
• 1 tablespoon peanut butter (optional)
• 12 free range eggs, separated, at room temperature
• 1 cup sucanat or rapadura or brown sugar
• ½ teaspoon sea salt

Preheat oven to 350 degrees. In saucepan, on very low heat, melt chocolate, cocoa powder, peanut butter and water together, stirring often. Allow melted chocolate to cool while blending the egg yokes, 1/2 of the sugar and salt for about 3 min. Combine chocolate mixture with creamy egg yokes. In a large bowl, beat egg whites until stiff peaks are formed. Then beat in the rest of the sugar until stiff peaks are formed again. Gently fold the egg whites into the chocolaty mixture, take note to not over mix.

Butter two 9 inch cake pans or like my case, since I have little kitchen ware, use one large cast iron skillet. After buttering, I placed a circle of parchment paper on the bottom of the pan for popping the cake out easily. Pour batter into pan.

Bake for 15-17 minutes or until the cake has puffed high and the surface is dry to the touch. Cool cake on a rack for several minutes and enjoy.

Instead of frosting, we ate our cake with sliced strawberries and a tad of maple syrup. The cake tastes great by itself too!