I searched in George Perrier's Le-Bec Fin cookbook for cake recipes and found one for flourless chocolate. I then found a recipe for buttercream icing in some other miscellaneous cookbook. I made my first ever buttercream icing by whipping some egg whites with sugar that had been heated and some other junk. I chilled this until I was ready to use.
To make the cake I first melted some semisweet chocolate and butter together in a double boiler. When cooled to room temperature, I incorporated this into a mixture of beaten egg yolks and sugar, and then mixed all of that into a mixture of beaten egg whites and sugar. I divided it into 3, buttered, 8-inch cake pans and baked at 300 for an hour.All in all, it was a very simple recipe that yielded delicious results. This cake is for chocolate purists, faint of heart steer clear. Since I was making this for a bunch of 7th graders, I added the buttercream icing, mellowing out the chocolate flavor and adding some sweetness. The verdict? I thought it was delicious. Definitely an accomplishment for me as a pastry chef. Even the kids liked it!