Two of my forever-loves, Audrey Hepburn and chocolate, come together with the release of Luca Dotti’s book about his mother’s recipes plus the secret to her simply lovely flourless chocolate cake. I’m currently obsessed with Audrey at Home and, more specifically, Audrey’s easy-to-make chocolate cake.
Luca Dotti’s new book features his mother’s favorite recipes and over 250 family photos. “She loved chocolate and ate a little every day. It was her favorite pick-me-up” says Dotti. Audrey Hepburn served a flourless chocolate cake on special occasions and birthdays, sprinkled with powdered sugar and accompanied by homemade whipped cream and a side dish of vanilla ice cream. This cake is slightly bitter – in that good, dark chocolate way – and stays nice and moist for days.
Audrey Hepburn’s Flourless Chocolate Cake
11 ounces unsweetened dark chocolate, chopped
1/4 cup whole milk
1 stick unsalted butter, cut into small pieces
8 eggs, separated
1 cup sugar
1. Preheat the over to 400 degrees. To keep the cake flourless, spray a 10 or 12 in. round baking pan with non-stick spray, otherwise you can butter and lightly flour the pan.
2. Melt the chocolate with the milk in a heat-proof bowl set over a saucepan of simmering water. Add the butter and stir to blend. Turn off the heat and add the egg yolks and mix.
3. In a separate bowl, gradually add the sugar to the egg whites and whip to form stiff peaks. Gently fold into the chocolate-egg yolk mixture and pour into the prepared pan.
4. Bake for 30 minutes. Turn off the oven, open the door and leave the cake inside for a few minutes to prevent the crust from cracking. Remove from the oven and let cool for about 10 minutes before removing from the pan. Cool completely before serving. Sprinkle with powdered sugar and serve with whipped cream and/or vanilla ice cream.