PURE. CHOCOLATE. DECADENCE

Flourless Chocolate Cake
adapted from Cocao Web

2 sticks ( 1 cup) unsalted butter
Milk Chocolate ( 10 squares of the Traders Joes 1lb block)
Dark Chocolate ( 10 square of the Trader Joe's 1lb block)
1 inch of vanilla bean
1 cup light brown sugar
1/2 cup unsweetened cocoa powder
5 eggs, separated

Ganache
1 cup heavy cream
1/2 cup unsweetened cocoa powder
5 sqaures milk chocolate
10 squares dark chocolate

Directions
 Preheat the oven to 350F. Line a cake pan with wax parchment paper, or grease and dust the pan with cocoa powder.

Melt the chocolate with the butter in a double boiler along with the scraped interior of the vanilla bean.  In a separate bowl whisk 1/2 cup sugar with the egg yolks ( keep the egg whites in the fridge for now). Then, slowly add the melted chocolate mixture to the egg yolk to temper, and prevent it from scrambling. Whisk it in well.

Next, whisk the egg whisk the egg whites, slowly adding the other 1/2 cup of the brown sugar until it has stiff peaks.

Now, slowly fold the egg whites into the chocolate/eggs. Simply put, its beautiful.

Once the two have been successfully combine, pour it into the cake pan and bake for 35-40 minutes.

The cake will come out with a crust, you can choose to leave it on or take it off. I chose to take it off in order to get a certain look. 

Make the ganache by melting the chocolate in the heavy cream in a double boiler. Once melted let it set for about 5  minutes, then pour over the cake.

 If you like chocolate , you will LOVE this cake. Perfect for Valentine's day ;)