Happy Valentine’s Day to everyone!
If you adore chocolate cake and do not want to spend a lot of time making a homemade version, you need to try a flourless chocolate cake recipe. I did not pick this recipe because we are a gluten free family. Although I guess it technically is a gluten free dessert recipe-someone please correct me if I am wrong but being flourless gave me the thought.
I have made flourless cakes on several occasions simply because they are so rich and decadent, you would think you were slaving over the oven for hours. Flourless Chocolate Cakes are really super easy to make and you probably have most of the ingredients on hand. Most recipes take under an hour to prepare from start to finish. You can also make these days in advance for entertaining.
|As easy as melting butter and chocolate in the microwave.|
Make sure you prepare your pan with parchment paper for easy removal of the cake. It is very light in texture and will not like being pulled out! Maybe you can share this with a loved one this year and not just on Valentines Day. This makes a great dessert for entertaining or any date or girls night!
Flourless Chocolate Cake
Gourmet | November 1997
Can be prepared in 45 minutes or less.
Yield: Makes one 8-inch cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)