Oh haaaay month 4! Things are really crankin’ now! Before making this I had never eaten/baked a flour-less cake. I had just heard people talk about how delicious and awesome they were… I figured it was time to hear what all the fuss was about.

6 tbs. butter, unsalted
1 1/2 c. bittersweet chocolate (chips are perfect)
6 eggs, separated
1/2 c. sugar
Handful of almond slivers
Powdered sugar for dusting

Preheat the oven to 275 degrees. In a large bowl, melt butter and chocolate in microwave in 30 second increments until smooth. Cool for a minute, then add yolks in, one at a time, mixing after each. In a separate bowl, whisk egg whites and gradually add sugar. Whip until it forms a very stiff peak, then fold into the chocolate mixture. Pour into a buttered 9″ cake pan, then bake for 40-50 minutes. Once a toothpick comes clean, remove and let cool down completely. Remove from pan, top with almonds then powdered sugar.

Note for making fabulous flour-less cake: WOW. I know why everyone was freaking out… It’s dense and rich and still not heavy in my tummy. I had a little problem with whipping my egg whites; they fell a little flat. SO: if there is even a little trace of anything not-eggwhitey (i.e. water, yolk, etc) then they won’t puff up like they should. BUT GOOD NEWS! It was still a fluffy delicious cake and came out like it was supposed to.