Flourless Chocolate Cake

Hey everyone! I am finally feeling in better spirits and up to post another recipe. These past few weeks have been busy for me in the baking realm. There were two birthdays and a group party that I insisted on baking for even if the temperature was in the 90’s. Yikes! For one birthday treat I made mini pineapple upside down cakes while the other I made one of my favorite recipes, flourless chocolate cake. It is such a quick and simple recipe and it has never failed me. The result is a decadent and delicious cake that is fudge-like in texture but without the cloying sweetness. It is chocolate perfection. It takes ever ounce of will power not to plow through the entire pan in one sitting.

This recipe is actually one that Lena found years ago for my birthday. I believe we were both second years in grad school and we had just gone out to Texas Roadhouse for my birthday dinner. Upon returning to another friend’s apartment, Lena pulled out this gorgeous flourless chocolate cake that was dusted in powdered sugar. She lit some candles, a birthday song commenced and at the finish I attempted to blow out the candles completely forgetting about the powdered sugar. Pretty sure the table and possibly me looked as if it had snowed after that. Even after that mishap the cake was still amazing! This recipe turned into a go to recipe for me and I love it so much that I haven’t really ventured out to try another. I would definitely say that this is a must! The pictures are from two different times that I made the cake, once with Hershey’s dark cocoa with Callebaut dark chocolate and once with Dutch process cocoa and semi-sweet chocolate. Of course…I would definitely suggest going the dark cocoa and dark chocolate route!

Flourless Chocolate Cake

Ingredients

4 oz bittersweet chocolate, chopped into small pieces
½ c (1 stick) butter
¾ c sugar
½ c cocoa powder
3 eggs

Preheat the oven to 375 degrees and grease an 8 inch round pan. Since I didn’t have this pan, I just used a pie plate.
In a double boiler melt the butter and chocolate together until a smooth mixture forms. (I did this in the microwave in 5-10 second segments. This is tricky because you need to stop heating while there are still lumps and allow the heat of the bowl and the partially melted chocolate finish the job)
Whisk in the sugar and the cocoa powder. Followed by the eggs. Whisk until all the ingredients are combined and pour into the greased pan.
Bake the cake for 20-25 minutes. This should pass the toothpick test but be careful not to dry out your cake.(I think this cake was in the oven for a few minutes too long…which means it had time to rise and then upon cooling it will fall and crack.)
Once the cake has completely cooled dust with powdered sugar. I used a stencil to make the flowers for the first picture of the flourless chocolate cake, but be creative.