This cooking I did over the weekend just seemed to go so well!
Last week I ran out of flour. No really, I actually forgot to buy myself some flour. I was at a loss all week because I wanted to bake something. I don’t know that I would have baked something but since there was no flour, I REALLY wanted to bake. I was going through withdrawals of having my flour container full.
I am such a freak.
So all last week I was looking for something fun to bake without flour. I came across the recipe for a flourless chocolate cake! How ingenious. No flour, lots of chocolate, I did a happy dance.
I didn’t get around to making it until this past weekend because of sheer laziness. Everything seems to feel more of a chore lately, so I just didn’t feel like cleaning the kitchen after cooking.
The texture of the “cake” is not cake-like at all, but more of a mix between a truffle, brownie and fudge. It’s very silky and creamy, not spongy like a cake. It is truly a decadent dessert.
They say that you should use the best quality chocolate when making something that will have that as the main flavor. While that’s true and could have an impact on the final product, I just used semi-sweet chocolate chips from the grocery store.
The recipe is just simple ingredients, definitely not low fat by any means, but you only have tiny small pieces. It’s just that rich. Even our resident chocoholic (Husband) had to eat it slowly and only a small piece. I think it would be lovely with some fresh strawberries to go with it.
Holy crap its good, go try it.
Flourless Chocolate Cake
Serves 12 at least
- 1 pound semi-sweet chocolate chips
- 1 cup unsalted butter (2 sticks)
- 6 large eggs
- Using an 8” pan, butter the sides and bottom. Line the bottom with parchment paper and set aside. (If using a springform pan, wrap the outside in 2 layers of heavy foil to avoid seeping). Use another 10” or so roasting or baking pan for the water bath later.
- Preheat the oven to 425F.
- Using the double boiler method, melt the chocolate and butter over hot but not simmering water. Stir occasionally until fully melted. Set aside.
- Using the double boiler method again, whisk the eggs constantly over hot but not simmering water until just warm to the touch. Remove eggs from heat and beat using a whisk or electric mixer until soft peaks form when the beater is removed and eggs are almost cool. Eggs should triple in size.
- Using a rubber spatula, fold half of the eggs into the chocolate mixture until almost incorporated. Fold in remaining eggs until just combined and no streaks remain.
- Pour into prepared pan and smooth with spatula. In 10” pan, add 1/2 inch of hot water. Place the cake into the hot water carefully, without getting water inside the cake. If there is too much water, remove cake and pour out some water. Water should come 1” up the side of the cake pan.
- Bake for 5 minutes, then cover loosely with a piece of foil tented over the top of the cake and cook an additional 10 minutes. Remove pan from water bath and let rest on a wire rack for 45 minutes.
- Once cooled, cover with plastic and put the pan in the fridge until very firm, about 3 hours.
- To unmold from pan wipe the outside of the pan with a hot and damp towel. Carefully run a knife around the edges to release the sides. Invert pan onto a serving plate. Lay the hot towel on the bottom of the pan to help release the cake from the pan.
- Serve at room temperature, dusted with powdered sugar (optional).