Chocolate Pudding Cake

I've had this recipe laying around in my folder for a while now, so I decided it was time to whip it up quickly. Can you believe a delicious dessert can be made without butter and flour? seems unlikely, but no harm in trying. To my surprise the cake was very good. It is the kind of dessert you should serve after a heavy meal. It was light as air. seriously. That is what happens when only chocolate and eggs are involved!

The cakes texture was true to its title - between a cake and pudding. To keep the cake very moist, it is baked inside a roasting pan filled with water!

Chocolate Pudding Cake

Adapted From Martha Stewart 

Printable Recipe

Butter, room temperature, for baking dish
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces semisweet chocolate, melted
1/2 teaspoon salt
Confectioners' sugar, for dusting 

Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess (I used a 9 inch pan, and covered the edges with tin foil, so that the water would not come in). 

In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside. 

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix). 

Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.