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Archive for April 19th, 2013

flourless choc cake finished

The other day I needed to make a delicious dessert for a get together with girls.

I decided to give a flourless chocolate cake a try.

That turned out to be a very good decision.

Easy to make, you can make this as fancy or as simple as you like with a few garnishments.

Ingredients

Ingredients

 

Chop chocolate into small pieces. Set aside.

Chop chocolate into small pieces. Set aside.

 

Beat eggs until they're senseless, er... light and fluffy.

Beat eggs until they’re senseless, er… light and fluffy.

 

Mix in melted butter, then sugar, cocoa and chopped chocolate.

Mix in melted butter, then sugar, cocoa and chopped chocolate.

 

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

Pour into a pan that has been sprayed with non-stick spray and lined with a piece of parchment. If you have a springform pan, use it. If not, a round cake pan will do. Bake in a 325 degree oven for about 30 minutes or until just set.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped  cream.

You can pour a glaze over the top, lavish on a ganache, dust with powdered sugar and accent with berries or whipped cream.

 

Flourless Chocolate Cake

4 eggs

1/4 cup melted butter

1/2 cup cocoa

2/3 cup sugar

2 ounces unsweetened baking chocolate

Preheat oven to 325 degrees.

Chop baking chocolate into small pieces. Set aside.

Beat eggs until light and fluffy (a couple minutes). Add melted butter. Mix in cocoa and sugar, then chocolate pieces.

Spray a springform pan or round cake pan with non-stick cooking spray. Cut a piece of parchment to fit in the bottom of the pan then spray it with the non-stick spray.

Pour batter into pan and bake about 30 minutes or until cake is set but still a little jiggly in the middle.

Remove from oven and let cool completely before inverting on serving plate.

Top with ganache, frosting, dust with powdered sugar, dollop with whipped cream or eat plain.

It is really rich and a little piece goes a long way.

She Who Loves Chocolate

 

 

 

 

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