Steven H. McGarthwaite - July 04, 2011

In the Sunday St. Paul Pioneer Press Newspaper, I was reading the "Parade" magazine insert that is every weeks Sunday Newspaper that my, 82-year old newspaper delivery carrier place in my newspaper tube at the front door of my house.

There was a "Flourless Chocolate Cake" in the "Parade" section, which caused me to remember almost an identical recipe in "Parnelli's Recipe Box"!




Chill larger bowl & beaters for hand-help mixer in freezer for one hour prior to making this recipe…

Preheat the oven to 300 degrees F.

Beat egg yolks, until they are smooth (reserve), using dinner fork

Place dark chocolate chips and cubed butter into double boiler pan, stirring occasionally. Once the chocolate and butter have melted, gradually add the one half of the sugar to the melted choco/butter mixture, stir until the sugar graduals have been absorb by the choco/butter mixture so there is no gritty texture, add more continue stirring until all sugar has been absorbed.

Add a spoon of the choco/butter/sugar to the beaten egg yolk to temper the yokes so they do not start to cook and harden.

Then stir the egg yolks in to the choco/butter/sugar mixture.
Stir until the choco/butter/sugar/egg yolk mixture is uniform.

Remove double boiler pans from heat; do not turn off heated burner.

Remove larger bowl and beaters from freezer, place egg whites in bowl, and insert beaters into the hand-held electric mixer.

Starting at slow speed beat the egg whites until they have a uniform opaque color (no longer clear).

Increase the mixers speed setting to the next speed, Start adding in small portions of the graduated sugar to the eggs whites.

When all the granulated sugar has be add to the egg white, increase the speed of the electric mixer to high, and beat the egg/sugar mixture until the mixture start to have peaks, similar to a lemon meringue pie.

Fold the egg white/sugar meringue to the choco/butter/egg yolk mixture in thirds, in three parts; fold each addition into the mix before adding the next third.

When the all of the meringue has been added and folded, pour the contents of the bowl into a 9-inch cake pan (previously coated with soft unsalted butter).

Place the filled cake pan into the over that is temperature has reach 300 degrees F, and bake for 40 minutes

At the end of 40 minutes, remove the cake pan from the oven, and push a toothpick into the middle of the cake, on a few specks of chocolate should be attached to the toothpick when you pull it out.

Add a light dusting of powdered sugar to the top of the cake

Let the pan rest on a cookie rack for 30 minutes, then transfer to a rack in the refrigerator for another 30 minutes to 1 hour.


Slice the cake into 12 pieces (first piece out will most likely break apart)

Place the slice of dark chocolate cake onto a small plate, and add some thaw whole frozen fruit to the plate (raspberries, strawberries, etc.)

Serve…..and enjoy! ~Parnelli
Chocoholics Cake



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