I know that many of you are still likely suffering the effects of one too many chicken wings yesterday. I did ponder, ever so briefly, whether the day after Super Bowl Sunday was the best time to bring you a rich, moist, decadent chocolate cake. Then I realized that Valentine’s Day is just around the corner and that time is a wastin’ to get those V-day recipes out there. One must have priorities after all, and if you are a chocolate lover (like yours truly) this cake should definitely be a priority.
In my very humble opinion here are the top two best things about this recipe:
1) It is totally gluten-free. The clincher? It doesn’t taste like it! Now I realize that many of you don’t have gluten sensitivity but most of us likely have a friend or relative who is gluten-free. What a great recipe to pass on or give as a gift!
2) This cake is so easy to make! The elegance of this dessert really belies its’ simplicity. It’s no harder to whip up than a batch of cookies but it is so simple to dress up for a special occasion. Whip up some cream and serve with fresh raspberries, or strawberry puree like I did, and you’re good to go.
Flourless Chocolate Cake
- 4 oz. fine-quality bittersweet chocolate
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup cocoa powder
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Cake will keep, if there is any left, in an airtight container for 1 week.
Source ~ Epicurious