Thursday, February 14, 2013

Flourless Chocolate Cake

Most of the time, I am all for collaboration & sharing.  Perhaps it’s the teacher in me? I want everyone to succeed, especially in the kitchen. And I want to make things as easy as possible for people by sharing things I’ve learned or mistakes I have made.  But every so often, I want to keep things to myself....

I have have a handful of recipes I consider my own “secret” recipes.... Things I kind of consider to be my signature.  Case in point, this chocolate cake. Though I've only made it a couple of times, it's already become one of my favorites.  And I seriously considered keeping my slightly tweaked version of the recipe all to myself....

But since it’s Valentine’s Day, I’m going to share it with you & allow you to add it to your repertoire.  My only request is that you make it for someone you love :)  

It doesn't necessarily have to be a romantic love, but someone who is important to you. Everyone deserves some love (and chocolate), especially on Valentine's Day.

The cake is rather easy to make, but it is very rich (a little goes a LONG way).  The original recipe called for a chocolate glaze on top of the cake.  I find that I prefer if without the glaze, perhaps also because I also prefer to eat the cake warm.  I like to serve it with a scoop of good vanilla ice cream, a slight dusting of powdered sugar & a couple of berries.

Flourless Chocolate Cake
adapted from Whole Foods Market 
Yields one 8” cake or two 4” cakes 

8 oz Bittersweet Chocolate {Use the best quality chocolate you can find} 
6.33 oz Butter
1.20 oz Granulated Sugar
pinch Fine Grain Sea Salt 
4 whole Eggs
2 oz Cocoa Powder

  1. Preheat the oven to 375 F. Liberally coat one 8” springform pan or two 4” springform pans with cooking spray.  Set the prepared pans onto a baking sheet 
  2. Melt together the chocolate & the butter, either in a double boiler on the stove, or by microwaving in 30 second intervals, stirring often.  Cool slightly.  
  3. Whisk together the granulated sugar, sea salt & whole eggs.  Add the slightly cooled chocolate mixture & stir to combine.  
  4. Sift the cocoa powder over the batter & stir to just combined. 
  5. Portion into the prepared pans.  
  6. Bake until the cake increases in volume & the center is just set.  
  7. Cool slightly & serve.  
  8. Store any leftovers, wrapped well, in the refrigerator.  Reheat before serving, if desired.  

1 comment:

  1. I like that you put up Stacy's shot of you on your page. That's a nice connection. Love that.

    Now, on to the chocolate cake and foods of love or those secrets you keep close to your chest. Think we all do that right? Part of the fun. That being said, just saying thank you for sharing one of your favorite special treats is probably not enough. So... now I must find the perfect candidate worthy of sharing such a treat. My dearly beloved isn't fond of dark chocolate. I'll come back and tell you when I do. I Love Love Love chocolate!!