Saturday, April 26, 2014

The Easiest Flourless Chocolate Cake

This cake is fabulous.  I made it recently for Passover but it's a great dessert anytime of the year.  The best part is that you can have it done in less than an hour!  It's so quick and simple.  When I made this cake, I was making macarons on the same day.  I needed something substantial but not time consuming.  This cake was exactly what I needed.  It feeds a crowd and it is so decadent - definitely a chocolate lovers dessert.  It's really rich and creamy, so I recommend serving it with a fruit to lighten it up a little.  Strawberries are great but raspberries or oranges would work well too.  I am a huge fan of oranges and chocolate.  If you choose oranges, add a tablespoon of Cointreau to the batter and it is heaven.  Also, using good quality chocolate is a must.  I love Ghirardelli and Scharffen Berger.  Both of my kids love chocolate so they really enjoyed this dessert.  Please give it a try - you'll love how easy it is and how few ingredients are required.  This would make an excellent Mother's Day dessert too!  Enjoy!  J'aime le chocolat!

La Recette:

4 ounces good quality bitter sweet chocolate
4 ounces good quality semi-sweet chocolate - you can use all bitter sweet if you need dairy free
2 sticks unsalted butter, room temperature - Earth Balance vegan sticks can be substituted for butter for a dairy free option.  *It's a lot of butter but you'll divide the cake by twelve or more.  
1 1/4 cup sugar
6 extra large eggs, room temperature
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Powdered sugar for dusting
Your choice of fruit

1 - 9 inch cake pan
1 - medium sauce pan
1 - medium bowl
1 - medium sized heat proof bowl to put on top of the saucepan
1 - wooden spoon
1 - whisk
1 - mesh strainer
1 - sifter

-Preheat the oven to 375 degrees F. and butter a 9 inch cake pan.
-Chop the chocolate into medium sized pieces.  
-Cut the butter into medium sized cubes.
-Place the chocolate and butter into the heat proof bowl.  Bring a medium saucepan 1/4 full of water to boil.  Place the heat proof bowl on top (creating a double broiler) and turn off the heat.  Make sure the bowl is not touching the water.    
-Stir occasionally until melted and smooth.
-In another medium sized bowl, whisk the eggs, vanilla, and sugar together until well combined.
-Once the chocolate and butter are completely melted remove the bowl from on top of the sauce pan.  Let it sit on the counter for 3-5 minutes.
-Whisk the egg mixture into the chocolate.  Mixing well for 1-2 minutes.  
-Sift the cocoa powder over the chocolate mixture and mix until just combined.
-Pour the batter into the cake pan and bake in the middle of the oven for 25-30 minutes.  You'll see a thin crust form on the top.  
-Remove from the oven and let the cake cool for 15 minutes.
-Invert on a serving platter and right before serving, using a mesh strainer, sprinkle with powdered sugar

*For this recipe, I served the cake with stewed strawberries.  I basically hulled a pint of strawberries, cut them into quarters and sautéed with two tablespoons of sugar on low heat for about 10 minutes.  Put it into the refrigerator and chill for a least an hour.  Feel free to choose your favorite fruit to substitute.  

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