FLOURLESS CHOCOLATE DECADENCE

Posted by admin in Recipes on May 7, 2010 | 12 responses

FLOURLESS CHOCOLATE DECADENCE

Mark Gold is my friend and one of the most admired chefs in Los Angeles. He has cooked all over the world with some of the most famous celebrity chefs. His new restaurant EVA is hot and reservations are a must.
He has a Sunday evening prix-fixe dinner that the Los Angeles food critic Irene S. Virbilia has said (…don’t miss…) and gave his restaurant three stars.
Mark named his restaurant after his grandmother Eva who inspired him to become a chef. At one of those Sunday night dinners, he served this dessert. WOW!
Like all of my recipes, this is incredibly simple to make, but heaven to eat.
Serves 8

Ingredients:

6 tablespoons butter
8 ounces Valrhona bittersweet chocolate
½ cup of sugar
6 eggs, separated

Over a double boiler combine butter, sugar and chocolate
Wisk egg yolks until very aerated. Add to melted chocolate
Whisk egg whites until soft peaks form. Fold into chocolate mix
Pour into buttered pan. Bake at 350 degrees for 45 minutes.

That’s it. How could something so easy be so good? Try it and see!

12 Responses to “FLOURLESS CHOCOLATE DECADENCE”

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  11. Loo says:
    May 12, 2010 at 1:46 pm

    This recipe is AMAZING! As a person who has Çeliac’s Disease, it is always hard to find good things to eat, especially desserts! I am always the downer at dinner parties because my friends cant wrap their taste-buds around Gluten Free cooking. So I took a chance and made this cake for a recent party and there wasn’t a single piece left! BRAVO!

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