Almost Flourless Chocolate Cake with Meyer Lemon Whipped Cream

By Jan

serve with or without cream.

Ingredients

• 7 sounces best-quality dark chocolate
• 7 ounces unsalted Europen-style butter, cut into 1/2 inch cubes
• 1 1/3 cup granulated sugar
• 5 large eggs
• 1 Tbs. all purpose flour
• 1 pint heavy whipping cream
• Peels from one Meyer lemon

Preparation

Step 1

1. Heat oven to 375 and butter 9 inch cake pan. Line the base of the pan with parchment, and butter that.
2. Chop the chocolate and melt it in a double boiler. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine and set aside to cool slightly.
3. Add the eggs one at a time, mixing very well after each. Mix in the flour. Batter should be very smooth.
4. Pour batter into the prepared cake pan and bake for about 25 minutes, until the center looks set and the top is shiny and a bit crackly looking.
5. Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan and revert it, so the crackly side is upward. Allow to cool completely.
6. For whipped cream, combine the lemon peels and the cream in a heavy saucepan, and bring to just under a boil.
7. Before it comes to a boil, take the cream off the heat, cover and let steep for 30 minutes.
8. Cool completely, strain, chill, and whip into soft peaks.
Cake can be served with or without cream.