I hadn’t baked anything in a while, so last weekend I went all out with this Chocolate and Hazelnut Meringue Cake, found on MyTartelette. I just love her blog, and yes, her photos look infinitely better than mine.
Perhaps baking a cake — with a meringue, at that — weren’t the best ideas with the recent egg recalls. It was *really* hard for me not to do taste control on the cake batter or the meringue before they went into the oven. Luckily, both turned out just fine.
Two things about the flourless cake:
1. Folding six whipped egg whites into the batter is a great arm workout.
2. Wow, it is extremely moist and fudgy.
It was also extremely rich, which I remedied with sliced strawberries.
Smaller slice + more strawberries = less guilt about eating cake!