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Thursday, December 9, 2010

Recipe! Flourless Chocolate Cake

If you've never had a flourless chocolate need to have one, most definitely. They are rich, decadent...a few bites will certainly satisfy, and they need nothing more than a simple topping of fruit and/or fresh whipped cream.

Flourless chocolate cake is the pinnacle of desserts that are rich enough to satisfy with a tiny portion. It has no flour (which makes it gluten free!) but that hardly renders it a health food. It's a great treat for special occasions when you want to impress, and certainly not something you should eat every day.

This cake must be started the night before you want to eat it and is best made in a springform pan. I've never been able to get it out of the cake pan, so we just had to fish out the pieces one at a time. I imagine you could use a regular pan lined with parchment as well!

This is most definitely  a crowd pleaser, but the dark chocolate gears it toward a more mature palette. Experiment with the whipped topping (Frangelico and Bailey's come to mind...) and coffee-based cocktails. Enjoy!

Flourless Chocolate Cake

18 oz. dark chocolate (Chocolate chips are fine! I used Ghirardelli 60% cacao.)
1/4 t salt
1/2 c water
3/4 c sugar
1 c unsalted butter
6 eggs

1. Waterproof a 10 inch springform pan by wrapping it in heavy duty foil, then grease pan. Preheat oven to 300 degrees.

1. Mix water, sugar, and salt and heat over medium-low heat until salt and sugar are completely dissolved. Remove from heat.

2. Melt chocolate in a double boiler. When warm and smooth, add butter in half-inch pieces, beating each piece in before adding another. When all butter is incorporated, beat in the sugar water.

3. Beat in eggs one at a time, slowly. When all eggs are incorporated, pour batter in prepared pan and place pan in a larger pan. Pour boiling water into larger pan until it is halfway up the sides of the springform pan. Put the entire thing into the oven and bake for 45 minutes.

4. Remove cake from oven: the center should still look wet. Allow the cake to cool in it's pan and then chill for 24 hours. When cake is completely chilled, dip pan in hot water for ten seconds and unform the pan. Cut into small pieces and serve with fresh whipped cream.

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