A Sweet Season

This week has been full of sweetness for me. We hosted a lovely Easter dinner last night full of family, friends, terrific food and laughter. Everyone brought a delicious dish to share and helped with the dishes – the best kind of holiday!

The week also brought sweet milestones for KilKenney Kitchen. The blog registered the most views ever in a week and loads of great feedback on Facebook, Twitter and Instagram. Thank you! I love all the comments, suggestions and ideas and am thrilled that you are forwarding the blog to your friends and family – keep it coming, the more, the merrier!

This Saturday; April 11th, I will be participating in my first event as KilKenney Kitchen. I will be an exhibitor at the Community Food Day hosted by Valley Natural Foods Co-op in Burnsville, MN. I’ll be sharing recipes and introducing the blog to lots of new people . If you are free on Saturday morning, please plan to stop by the Burnsville YMCA and join us for this fantastic free event. Chef and author Robin Asbell will be the keynote speaker and there will be a variety of fantastic food related exhibitors.

I think this kind of a week calls for a sweet celebration and to me, that means cake! This recipe for Flourless Chocolate Soufflé Cake has been always been favorite in our house. As a woman living with Celiac Disease for almost 30 years, I’ve been up close and personal with my share of flourless chocolate cakes. I believe this Soufflé cake is unique with its lovely light texture and rich chocolate flavor.

I make this Soufflé cake often and pair it with fresh fruit and a dollop of whipped cream. It always disappears quickly. Give it a try next time you have something to celebrate -I think you’ll be glad you did.

Flourless Chocolate Soufflé Cake

Of course this cake is gluten free - It's also light, chocolatey and delicious. It looks beautiful and tastes fantastic with ice cream or with fruit and a dollop of whipped cream. (Adapted from an old Weight Watchers recipe)

Servings people

Prep Time 30

Cook Time 45

Total Time 1 15

Ingredients

6 oz dark chocolate I like Ghiradelli 60% dark chocolate chips
4 tbsp butter preferably unsalted
1/2 cup sugar divided
4 large egg yolks
7 large egg whites

Instructions

Preheat the oven to 350 degrees. Spray an 8" or 9" tall cake pan with cooking spray
Separate the eggs placing the yolks and whites in separate large bowls. (Remember you need 4 yolks and 7 whites, for some reason this math always gets me!) I often use the extra yolks to make Ham Sauce (recipe on the blog)
Grab the chocolate - I love the Ghiradelli 60% chocolate chips in this recipe. If you can't find them, use your favorite brand
Add the 6 oz of chocolate chips and the butter to a heavy bottom pan
Melt the butter and chocolate together over low heat, stirring constantly, until the mixture is completely blended, smooth and shiny. Remove from the heat and set aside
Add 1/4 cup of sugar to the egg yolks
Using a mixer (hand or stand) beat the eggs and sugar until tripled in volume and a light yellow color, set aside
With clean, dry beaters, beat the egg whites on high until thickened and foamy
Add the remaining sugar, a tablespoon at a time, until shiny soft peaks form - set aside
Back to the egg yolks -using a rubber spatula, gently fold the chocolate mixture (that is now slightly cooled) into the beaten egg yolks until just blended
Gently fold in the beaten egg whites to the chocolate/egg yolk mixture 1/3 at a time
Continue folding the egg whites into the chocolate mixture until just blended - don't over mix
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Don't open the oven during the baking if you can help it.
Remove the cake from the oven and let cool completely
Once cooled the cake will likely fall and crack a bit. Not to worry - that's why toppings were invented!
Loosen the edges of the cooled cake with a knife to help it come out of the pan easily
Serve the cake with fruit and a dollop of whipped cream. It tastes as good as it looks!