FLOURLESS CHOCOLATE CAKE
If you don’t like to microwave your chocolate, just use your double boiler and cool mixture to room temperature.
I’m making this cake for our ‘pub night’ with friends tonight. Three of them have birthdays on the same day! This cake will satisfy everyone in the crowd.
FLOURLESS CHOCOLATE CAKE
Keywords: bake dessert gluten-free cake
Ingredients
- 8 (1 oz) squares semisweet chocolate, chopped
- 1 cup butter, cut into small pieces
- 1 ¼ cup white sugar
- 1 cup cocoa powder
- 6 eggs
- 2 tsp vanilla
Instructions
Preheat oven to 300F.
Prepare a 10 inch spring form pan. Line pan with foil. Make sure there are no holes in the foil. Spray with Pam and dust with cocoa powder. (Do not skip this step.)
Combine chocolate and butter. Microwave or 30 seconds, stir very well. Continue to microwave in 10 second intervals, stirring well between, until chocolate is melted and blended. You will need to stir a lot. Your mixture will not turn out if you do not mix, and mix, and mix... mix until the chocolate stops melting between microwave intervals.
Stir in sugar, cocoa powder, vanilla and eggs (one at a time, mixing between).
Pour into prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan. The trick is to fill the pan with boiling water once it is in the oven. Then you are not risking getting burnt. All you need to do is gently slide the rack into the oven.
Bake cake in the water bath at 300 degrees F for 45 to 55 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
This recipe can be converted into mini desserts also. Use your muffin tins or ramekins. (Cook time 15-20 minutes).
CHOCOLATE GANACHEif you need more, use 1:1 chocolate/whipping cream½ cup semisweet chocolate chips
½ cup whipping cream
½ tsp vanilla
Combine chocolate and whipping cream. Microwave or 30 seconds, stir very well. Continue to microwave in 10 second intervals, stirring well between, until chocolate is melted and blended.
I like to put strips of wax paper just under the edges of the cake when I ice it.
Ice your cake and pop back into the frig to set the ganache.
TOP WITH:Berries and unsweetened whipped cream.
Puree frozen raspberries in juice and serve with it ice cream or whipped cream... very delicious!
Simply dust with icing sugar.