Flourless Chocolate Cake

February 15, 2016 - 2 minutes read

Flourless Chocolate Cake

Valentines Day popped up quick. Luckily, I had all of these ingredients on hand and this recipe knocks out an awesome and rich dessert with very little effort.

Ingredients

Cake

  • 1 cup (170g) semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tbs, 113g) unsalted butter (1 stick)
  • 3/4 cup (149g) granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup (43g) unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze

  • 1 cup (170g) semisweet or bittersweet chocolate chips
  • 1/2 cup (113g) heavy cream

Instructions

  1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake: Combine the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft, about 1 minute. Stir until the chips melt and transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the sugar, salt, espresso powder, and vanilla.
  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 25-28 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  7. Remove it from the oven, and cool it in the pan for 5 minutes.
  8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. Allow the cake to cool completely before glazing.
  9. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering; about 60-75 seconds. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
  10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Source: King Arthur Flour

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