Tasty Plan is moving back north! I am saying goodbye to the sunshine state, and trading it for some NYC love. I met a lot of interesting people here, and reunited with my best friend from high school. I had fun. But, this place is just not for me… The driving just drives me crazy.

I want to share this recipe, as the last baked in Miami; a transition into a hopefully good new life. I found it while looking for some New Year’s dessert inspiration… and am I glad I found it. You can make this cake in 45 minutes total. It is easy, and requires almost no effort to make if you have a stand-mixer. The best part, is that is has very little sugar, and almost no flour. Its intense flavor will leave you satisfied quickly, though, I confess, this cake is mildly addictive.

Arrivederci Miami, lets play in the snow!

Blackout Chocolate Cake

Adapted from So Good and Tasty

•  9 ounces good semisweet chocolate chips
• 8 tablespoons unsalted butter
• 1/3 cup cane sugar
• 4 eggs at room temperature, separated
• 1 tbsp good cinnamon
• 2 tablespoons flour
• pinch of salt

Preheat oven to 350 Fahrenheit. Butter 8-inch spring form pan. Set aside.

In a double boiler, melt chocolate until glossy and smooth. Add half the egg yolks, sugar, cinnamon and flour. In a stand mixer, whip egg whites and salt until soft peaks form. Add the remaining sugar slowly, until egg whites hold their shape.

Fold the egg whites into the chocolate mixture using a rubber spatula. Be gentle not to deflate the egg whites. Mix until well incorporated, and no white streaks remain. Bake for 30 minutes, or until firm in the center. Cool. Sprinkle with powdered sugar. Serve. Eat!