On Thursday I learned how to make flourless chocolate cake. First I’d like to note that making any baked good without flour is really awesome to me because nearly everything else I can think of requires at least some type of flour (be it almond flour or some other type of specialty flour).
You have to separate the eggs at some point and whip the egg whites (which the pictures illustrate) so that you get fluffy white peaks and fold it into this chocolatey goodness very gently. This is very important, you have to make sure there are no white streaks but at the same time you don’t want to be harsh with the batter and over mix it or you lose the airiness. It becomes this fluffy light mousse-like batter that you bake. It puffs up like a souffle and deflates slightly when it cools but stills looks awesomely delicious. I love how it’s flourless.