It has been well established that I am NOT a baker. Baking takes patience, precision, and time…none of which I have.

But this one is super easy. Gentlemen, you can make this as well. Just think how impressed that special someone will be that you made a cake from scratch! So here goes, give it a shot.

What you need:

• 8 ounces bittersweet or semisweet chocolate chips or chopped. I used dark chocolate…yum.
• 6 tablespoons unsalted butter
• 6 large eggs, separating yolks and egg whites
• 1/2 cup granulated sugar
• Confectioners’ sugar, for dusting

What to do:

Preheat the oven to 275 degrees. Butter the sides and bottom of a 9-inch springform pan.

Place butter and chocolate in a large microwavable bowl and melt in 30-second increments, stirring each time, until completely melted. Usually takes three (3) rounds.

Let the chocolate cool slightly. Whisk in egg yolks quickly. You don’t want scrambled eggs!

In a mixing bowl, or KitchenAid, beat egg whites until soft peaks form. Gradually sprinkle in the sugar and continue beating until the peaks are shiny from the sugar.

Whisk a few spatulas full of the egg whites into the chocolate mixture; then gently fold in remaining egg whites. GENTLY…don’t over mix.  It will look swirled and that is good.

Pour batter into the pan and level off the top with a spatula.

Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan.

Serve at room temperature. I usually dust with confectioners’ sugar and top with some whipped cream.

Sidebar:  You can serve this dessert with a Port or blended red wine. Dave Matthews and Sean McKenzie have collaborated and created a lovely red wine from Dreaming Tree Wines called Crush. 

Happy Valentine’s Day all!