Flourless Chocolate Cake
This is really more candy than cake - or a giant brownie with chocolate on top - lots & lots of chocolate ...
I read that this freezes well - dunno yet but I am trying it - this cake is very rich so I couldn't eat much
From: King Arthur Flour
- 170g semisweet or bittersweet chocolate chips (1 cup)
- 113g unsalted butter (1 stick)
- 149g granulated sugar (3/4 cup)
- 1/4 teaspoon salt
- 1 to 2 teaspoons espresso powder, optional
- 1 teaspoon vanilla extract, optional
- 3 large eggs
- 43g unsweetened cocoa powder, Dutch-process preferred (1/2 cup)
- Preheat the oven to 375°F. Lightly grease an 8" round cake pan - I used an 8 inch round
- corningware casserole; cut a piece of parchment or waxed paper to fit, grease it, and lay it
- in the bottom of the pan.
- To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the
- butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary.
- You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter
- to a mixing bowl.
- Stir in the sugar, salt, espresso powder, and vanilla.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan.
- Bake the cake for 25 minutes; the top will have formed a thin crust like brownies, and it should
- register at least 200°F on an instant-read thermometer inserted into its center.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving
- plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which
- is also fine. Allow the cake to cool completely before glazing.
- To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat
- until the cream is very hot, but not simmering. Remove from the microwave, and stir until the
- chocolate melts and the mixture is completely smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to
- set for several hours before serving the cake.