Monday, March 9, 2009

Flourless Chocolate Cake

You probably don't own a springform pan. After you read this you will want to go buy one. This is my new go-to cake. It can be whipped up in less than 10 minutes and will emerge as a really impressive dessert in less than an hour. Look how dense and decadent!

The best thing about this recipe is its flexibility. You can spice it up with ground nuts, a shot of liqueur or espresso, baked in cherries, or various cocoa content chocolate. Did I mention that this dessert is good for you? Loaded with antioxidant-rich dark chocolate, you will feel less guilty about this 'death by chocolate.' I take it one step further by using omega-3 eggs and raw cane sugar. This is almost health food!

Flourless Chocolate Cake
seen on TAG and the Gourmet Cookbook

2 sticks butter
2 bars of 60% cocoa baking chocolate (8 oz)
6 eggs
1 1/2 cups sugar
1 cup cocoa powder (or 1/2 cup reg cocoa powder + 1/2 cup dutch process cocoa powder)

Prepare a 9" or 10" springform pan by cutting a round of parchment to the size of the pan. Use some butter or nonstick spray to place the round in the pan. Preheat the oven to 350. In a makeshift double boiler (i.e. heat-safe bowl over a small saucepan of water), melt butter and chocolate, stirring occasionally. This can probably be done in the microwave as well -- nuking in intervals so as not to seize the chocolate. Take the bowl off the boiler and stir in the sugar. Add the eggs one at a time. Finally, stir in the cocoa powder and any additional ingredients here. Pour into the prepared pan and bake for about 50 minutes or until a toothpick comes out with a few crumbs. Let cool completely before serving. Goes great with vanilla bean ice cream and a sweet dessert wine.

1 comment:

  1. I love flourless cakes. They are so delicious and easy to make. And people with allergies can enjoy along with everyone else.

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