Saturday, March 7, 2015

Almost Flourless Chocolate Cake


Need a recipe that is quick, easy but can pass as a gourmet treat after one of your beautiful dinner parties? This is your pick. Very rich in chocolate taste (make sure you use good quality chocolate), smooth in texture and mouth watering to look at, yet quick and easy to whip up. Best eaten with some whipped cream on the same day after the cake has been left out (not placed in the fridge). Enjoy!



7
ounces best-quality dark chocolate
7
ounces unsalted European-style butter, cut into 1/2-inch cubes
1 1/3
cups granulated sugar
5
large eggs
1
tablespoon all-purpose flour

1   Heat the oven to 375ยบ F (190 C), and butter a 9-inch (23cm) cake pan. Line the base of the pan with parchment, and butter that, too.
2  Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
3   Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
4   Pour batter into the prepared cake pan and bake for about 25 minutes -- or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
5   Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
6   Serve in wedges at room temperature with whipped cream -- or nothing at all.

1 comments:

Optimistic Existentialist said...

Oh my, this looks absolutely delicious :)

 
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