This is yet another recipe for the serious chocolate lover. It is RICH and it's gluten free, so it's a perfect cake to share with friends. It's super fast to make too and the clean up is easy with just 1 bowl. This recipe is from King Arthur Flour.
Flourless Chocolate Cake
serves 12 with small slices
1 cup semisweet chocolate chips
1 stick unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat the oven to 375°F. Grease an 8" round cake pan (I like to use one that I can serve it in, so a ceramic tart pan with a nice fluted edge).
Put the chocolate and butter in a microwave-safe large mixing bowl, and heat until the butter is melted and the chips are almost melted. Stir until the chips melt, reheating if necessary. 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. Remove it from the oven, and let cool in the pan before serving.
Serve with a dollar of fresh whipped cream or vanilla ice cream. If you would like to remove the cake from the pan, wait 5 minutes before running a knife around the edges and flipping the cake out onto a serving platter.
Flourless Chocolate Cake
serves 12 with small slices
1 cup semisweet chocolate chips
1 stick unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon espresso powder
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat the oven to 375°F. Grease an 8" round cake pan (I like to use one that I can serve it in, so a ceramic tart pan with a nice fluted edge).
Put the chocolate and butter in a microwave-safe large mixing bowl, and heat until the butter is melted and the chips are almost melted. Stir until the chips melt, reheating if necessary. 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. Remove it from the oven, and let cool in the pan before serving.
Serve with a dollar of fresh whipped cream or vanilla ice cream. If you would like to remove the cake from the pan, wait 5 minutes before running a knife around the edges and flipping the cake out onto a serving platter.
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