Birthday boy pavlova + flourless chocolate cake!
It’s been done a million times and you’ve had it in all the restaurants, but it’s still so good and so easy. Flourless chocolate cake. Four ingredients: egg yolks, butter, chocolate chips, milk. You should make this when you’re feeling VERY indulgent. I paired it with the pavlova from last week for my boyfriend’s birthday, and it went quite well: the light airy pavlova with the ultra-dense gooey chocolate cake.
No ingredient picture this time because I was making it while making the pavlova and was a little overwhelmed.
Butter? I barely know ‘er!
Melt your butter, set aside. Then in the same pot, melt your chocolate chips in the milk and whisk until smooth:
How I whisk you were here… I’d make you a cake!
The recipe called for seven egg yolks but I just had the six from the pavlova. Whatever! Still delicious!
Ah, to be free of this yoke of unused yolks!
Aside: apparently there’s all sorts of food safety with saving leftover yolks/whites etc. If you aren’t making two desserts at once like I did, you should check out this site with food handling tips. Then again, that site says not to do the egg separating trick because shells can hold bacteria. Where are you getting your eggs?!
Anyways, beat up those yolks, then alternate adding the butter and yolks to the chocolate-milk stuff, beating each time.
Beat a bit of butter in your batter. Then do it again with yolks.
Finally throw the whole thing into a greased pan and bake for half an hour!
I had a friend in middle school named Em. If he were here I’d say Em, pour! Yum! And he’d be like, Yen we aren’t in a store here.
Let it cool (maybe throw it in the freezer), and top with powdered sugar and fresh fruit, or whipped cream.
Recipe adapted from about.com I am so serious:
6 egg yolks
2 sticks butter
1 c milk
1 bag chocolate chips
Melt the butter, set aside.
Whisk the chocolate chips into the milk over medium heat, until smooth.
Add about 1/3 of the butter to the chocolate-milk and beat until mixed. Then add 2 of the egg yolks and beat. Alternate butter, egg, butter, egg until you’re done.
Pour into a greased dish [I used a glass 8″ pie pan] (or a springform pan lined with parchment paper if you’re fancier than me). Bake at 350 for half an hour. It’ll look totally uncooked in the middle; don’t even worry about it. Take it out, let it cool, throw it in the freezer/fridge.
When ready to serve, top with powdered sugar and fresh fruit. Serves lots of people.
Baking and Math 
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