Tuesday, August 04, 2009

(ALMOST) FLOURLESS CHOCOLATE CAKE


THIS, my friends, will bring tears to your eyes.
It is THAT good.
Moist, rich, not too dense, kind of like a mousse, only better.
And so very simple to make!

I was reading a new book from the library, "A Homemade Life" by Molly Wizenberg, and it is the very last recipe in her book.
A cake so delicious that she chose to make 20 of them for her wedding cakes!
An easy, one bowl kind of cake, with only 5 ingredients.
I didn't even have to get out my mixer....all done with a fork!

7 oz. bittersweet chocolate(she recommends Scharffen Berger, but also Ghiradelli 60% chips)

(here's where I "made it my own"...I had several dark chocolate candy bars...I mean really dark chocolate...and they have been there a LONG while...I won't even tell you how long!!!...so I took them out of my sock drawer where I hide them from the rest of the family, broke them up, weighed them, and used nearly all of them up!)

1 3/4 stick butter
1 cup, plus 2 TBL sugar
5 large eggs
1 TBL all purpose flour (I used cake flour as that is what I had)
Lightly sweetened whipping cream, for serving

Preheat oven to 375F and butter an 8" (I used 9" as that is what I have...you know me...makin' do or doin' without!)
Line the bottom of the pan with a round piece of parchment paper (I used wax paper), and butter the paper too.
Put chocolate and butter in microwave safe bowl and cook on high for 30 seconds. Take it out, stir it up, and put it back in microwave until mixture is just melted and smooth. Watch carefully. It is very easy to burn the chocolate!
Stir in the sugar, and mix till incorporated.
Set aside for 5 min. to cool a bit. Then add eggs, one at a time, mixing well after each egg.
Add the flour and stir well.

Pour batter in pan and bake for 25 min. I checked mine at 20 min. as I had a larger pan. You want the center of the cake to just barely be set. Mine needed only another 5 min. and it was done.
Take out and set on cooling rack for 15 min.
Now...place a sheet of foil over the cake pan, and place a large, flat plate on top of the foil, upside down. (NOT the serving plate) Hold the cake pan and plate firmly together, and carefully flip them. The pan should now be on top of the plate, with the foil between them. Remove the pan, revealing the cake, which is now upside down. Peel the wax paper off. Now...place your SERVING plate gently atop the cake and flip carefully so that the cake is now right side up. Remove the foil.
(Really, it sounds more difficult than it really is!)
Cool completely before serving.
This can be kept at room temp for 3 days, or refrigerated up to 5 days. To freeze it, wrap it in plastic wrap, then foil, and it will keep up to a month.. Before serving, defrost at room temp for 24 hours, still fully wrapped.

EASY PEASY!
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6 comments:

Faith said...

I'm always looking for a good cake recipe for frozen ice cream cakes. Regular cake batter does not do, and brownie batter works much better. More moisture and flavor.

I wonder if this would do better as well. :)

~Faith

Old Centennial Farmhouse said...

OH...my that looks so GOOD! I cannot wait to try it!
XOXO
Joni

Dawn said...

Now THAT looks yummy!!

Thanks for stopping in today...
Good to see you.
xo

cityfarmer said...

Joy says to Don during a Cubs game ..." I'm trying to ignore my sweet tooth ( as I double clicked on the almost flourless chocolate cake)

Don says ..."that'll help"

Maria said...

Chocolate gets my attention!
Ghirardelli choco chips are a staple in my house...mostly for eating right out of the bag ;o)
Gotta try this one too Cyn...
If you have rhubarb growing in the garden... there's a recipe I posted from a lovely lady named Linda.

Flourless means I can have two pieces, right?
Thanks for the recipe, take care! ~Maria

A Vintage Mood said...

Hi Cyn! Only once has food ever brought me literally to tears. It was Valentine's Day and hubby and I were at Webster House, an old schoolhouse turned gourmet restaurant / antiques / gift shop. The appetizer was a crusty breaded fried green tomato in a bath of creamy asparagus sauce, topped with a sweet cherry/tomato chutney. I don't know if I had been sensory deprived for a while or what, but I took one bite and tears welled up. Hubby thought I was crazy, but agreed that it was wonderful. The rest of the meal was equally delicious but not tear-enducing. Your cake looks like it could possibly have the same effect!