After watching the Food Network for years, I’ve learned that flour in baked things like bread, scones, cake gives that item its structure. So when I first tried this flourless cake, I was confused. No flour? Doesn’t the chocolate burn? Silly me. Eggs! Of course. The protein from the egg is what gives this cake structure. This cake doesn’t rise much, so what you end up with is dense slab of moist chocolate.
I made this cake as a part of my sister’s 22nd birthday food extravaganza. That weekend, I also made banana chocolate scones, the honey kale salad, and a sun dried tomato pesto pasta, for which the recipe is coming up soon! It was a terrific weekend in which I got to satisfy not only my cravings to be in the kitchen, but also my friends and family (and nothing feels better that that!).
If there’s a one word that comes to mind when I think of this cake, it would have to be: rich. You think a square of 60% cacao dark chocolate is rich? You do not even know what rich is until you make this cake. There’s just something about having a piece (versus just a square of chocolate) of this cake, lightly dusted with powdered sugar, and tasting the chocolate melt in your mouth. Oh, and here’s the icing on the cake (not literally!): I add espresso powder to intensify the chocolate. For all your coffee lovers, like me, this is a huuuuge added bonus. This has to be the next dessert you make: it’s quick, super easy, and the chocolate does ALL the work for you.
This is what my double boiler looked like; a double boiler is simply a pot of really hot water, with another bowl placed on top. The heat from the water will warm the bowl and melt the contents within.
What a beauty, right?
And the final product:
Wasn’t that so easy? Simple and elegant!
- 4 ounces bittersweet chocolate
- ½ cup unsalted butter
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup cocoa powder
- 1½ tablespoons instant espresso powder, diluted in 2-3 tablespoons of hot water.
- Preheat oven to 375 degrees F. Spray an 8 or 9 inch cake pan with cooking oil, or lightly butter it (the 8 inch pan will produce a thicker cake; I used a 9 inch cake pan).
- Melt the chocolate and butter over a double boiler, or in the microwave in 15 second increments (if you choose the latter, be sure to keep checking on the chocolate so that it doesn't burn).
- Then, once the chocolate and butter have melted, remove bowl from heat and let cool for a few minutes. Add in the sugar, cocoa powder, and your eggs. Give the mixture a great whisk to incorporate all the ingredients.
- Finally, add in the diluted espresso powder and give the chocolate one last, quick stir.
- Pour mixture into prepared cake pan.
- Place cake pan in preheated oven and bake for 20-25 minutes, until the top of the cake is firm and a toothpick (or fork) comes out clean. After baking, cool cake for 10 minutes. Then, flip pan onto a flat surface to take the cake out of the pan.
- When completely cooled, you can decorate! I decided to dust some powdered sugar, add a sprig of mint in the center, and use whipped cream (from a can) with some fresh fruit. This would be even more legit if you made your own whipped cream- which I intend to make next time!