A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Wednesday, January 04, 2017

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)



  1. Preheat the oven to 375°F. Lightly grease an 8" round cake pan - I used an 8 inch round 
  2. corningware casserole; cut a piece of parchment or waxed paper to fit, grease it, and lay it
  3. in the bottom of the pan.
  4. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the 
  5. butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary.
  6. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter
  7.  to a mixing bowl.
  8. Stir in the sugar, salt, espresso powder, and vanilla.
  9. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  10. Spoon the batter into the prepared pan.
  11. Bake the cake for 25 minutes; the top will have formed a thin crust like brownies, and it should 
  12. register at least 200°F on an instant-read thermometer inserted into its center.
  13. Remove it from the oven, and cool it in the pan for 5 minutes.
  14. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving
  15. plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which
  16.  is also fine. Allow the cake to cool completely before glazing.
  17. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat 
  18. until the cream is very hot, but not simmering. Remove from the microwave, and stir until the 
  19. chocolate melts and the mixture is completely smooth.
  20. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to 
  21. set for several hours before serving the cake.