My second attempt at a flourless chocolate cake, this time from a Martha Stewart recipe.

This one turned out quite a bit better than the last, mostly owing to the fact that I took the time to properly grease the springform and line the bottom with parchment. It unmolded perfectly, and I was very pleased with the results.

I wish I could take credit for the photos, but my husband has taken over as photographer. I could hold my own with the point-and-shoot, but he’s been handling the DSLR lately. I believe I occupied the seat next to the laptop throughout most of this shoot…

This flourless chocolate cake was the Daring Bakers Challenge for February of 2009. It was my first flourless cake, and while it was rather good, I wasn’t happy with the presentation or the photography at all. In fact, if I recall correctly, this was my last Daring Bakers Challenge, and one of the last food photos taken with the point-and-shoot camera, before we finally broke down and bought a DSLR.

There were actually two mini springform pans of cake that I’d originally planned to use for this challenge, but they both fell so drastically that I was forced to make due with these ramekins instead. All in all, a very non-spectacular venture.

Be sure to check out my second (and more successful) attempt at a flourless chocolate cake later this week.