flourless chocolate cake

I’m back in the kitchen and I’m beyond excited.  A lot of my stuff is still in boxes but I had to bake something this weekend.  I just had to.  So as I’m surveying ingredients that I have in the house I realized I don’t have flour.  Uh…okay so what am I supposed to make without flour?  Since I was too lazy to the leave the house I decided this would be a perfect time to make a flourless cake I’ve been waiting to try out.  Greatfully I had all the other ingredients on hand.

I’ve been waiting to unpack my blog stuff.  If your wondering what that is, it’s basically some dishes, cute towels and fabrics that I use to stage my ingredients and food. Side note, when I was packing I discovered that I have three containers of cocoa powder, two containers of baking powder and multiple containers of the same spice.  I need to be more organized.

The recipe calls for 1 cup of chocolate chips but I used what I had on hand.  So I used 1/2 cup of milk chocolate chips and 2 discs of dark chocolate that I later chopped up (it was about 1/2 cup).  No flour needed for this one folks.  No flour for cake?  Yeah, believe me it’ll taste good.

Butter and chocolate shot.  They’re meant to be.

I like this recipe because it’s pretty simple but the end result is pretty luxurious.

Eggs go in. I suggest switching to a fork/whisk for this part. Then cocoa powder goes in.

The batter looks like brownie batter.

This is the cake right out of the oven.  The top should from a thin crust on top.

Flipped on to the serving platter.

Warning this cake is rich.  I would not feed this to people without a sweet tooth.  It’s best serve with a cup of black coffee.

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Flourless chocolate cake

recipe from King Arthur Flour

Ingredients

1 cup semisweet or bittersweet chocolate chips

1/2 cup unsalted butter

3/4 sugar

1/4 teaspon salt

2 teaspoons espresso powder

1 teaspoon vanilla extract

3 large eggs

1/2 cup unsweetened cocoa powder

Directions

Preheat the oven to 375 degrees F. Grease an 8″ cake pan.  Cut a piece of parchment paper to fit the bottom of the pan. Don’t use wax paper it will burn in the oven.

In a microwave safe bowl, heat butter and chocolate until butter is melted and the chips are soft.  Be careful to not burn the chips. Stir until chips are melted in the butter.

Add sugar, salt, espresso powder, vanilla to the chocolate and butter mixture. Espresso brings out the chocolate flavor so you’ll often find chocolate cake or brownie recipes with espresso powder.  It’s optional but I really like using it.

Add eggs and mix until just incorporated.  Add cocoa power and mix until just combined.

The batter should look similar to brownie batter.  Pour batter into prepared cake pan.

Bake cake for 25 minutes.  Remove from oven and let it cool for at least 5 minutes.

Loosen edges of pan with a knife and flip cake onto serving platter. The top will be the bottom now.  Tear off parchment paper.  At this point you can make a chocolate glaze to pour on top.  I think this cake is very rich and doesn’t need it so I dusted it with powdered sugar.

Enjoy with a cup a coffee!