Restaurant Style Chocolate Cake

I looove a good chocolate cake, but the only ones that are usually available are fluffy, bready and full of fruit. Which is okay, but I want that good dense, super moist and rich cake that you get at nice restaurants. So one day I was openly complaining about this, and I must have been annoying enough because my very nice friend Greg offered me his recipe - verbatim. It’s so good, you’ll have it memorized too.

• 1 cup butter
• 1 cup chocolate chips (go for dark, good quality chocolate)
• 1 cup sugar
• 3 eggs, separated
• 1/2 cup flour

In a small pot on medium low heat, melt the chocolate and butter together. Remove from the heat. Let cool slightly, then mix in the sugar. Set aside.

To separate the eggs, crack each egg in half and pass the yolk back and forth between the two shells, over a bowl, until no egg whites remain.

In a stand mixer (or using a handheld electric, if you’re a chump), whip the egg whites until they are stiff as a wiener.

Mix the egg yolks into the chocolate mixture. Sift in the flour.

When the egg whites can form stiff peaks, gently fold them into the chocolate.

Preheat oven to 350F.

Pour cake batter into a spring form or non-stick cake pan, and bake for 25-30 minutes (mine took 30) or until toothpick inserted in the centre comes out clean.

*I’d advise against using a glass pan as I’ve tried it before, and it just gets too hot and scalds the cake.

Don’t worry if it looks moist - as long as the toothpick comes out clean, it’s done. Serve with a dollop of whipped cream and don’t even tell anyone you made it.

This is my second time posting it because it’s that perfect.

(Source: frugalfoods)