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:

Ingredients-

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

Supplies-

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

Directions-

-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.