A few weeks ago I discovered something monumental in the life of a chocolate lover….something that could be a huge downfall, as well as a blessing….just how easy it is to make flourless chocolate cake. Not only was it easy, it requires very few ingredients, and most of them you’d likely have at home. I’m a day late getting a post up this week, and actually I had wanted to post this recipe over the weekend. Unfortunately, I got taken out last week by the flu. An illness hasn’t hit me like this in YEARS….since my oldest was a baby. I slept all of Thursday and Friday away, and have been very weak since.
One cool thing to come of this…aside from how helpful my oldest daughter was (she took care of her two sisters while I slept this off)….was that I rediscovered the Food Network. Saturday my hubby took all 3 girls out for the day so I could get some rest (such a sweetie!), and I spent the day watching the Food Network. I don’t normally watch a lot of television, but I must say it was immensely pleasurable watching all of the chopping, slicing, cooking….hearing food chatter, seeing fresh ingredients, and being introduced to shows I’ve either never seen or only seen once or twice before.
I’ve always been a fan of Ina Garten and Paula Deen, but some new favorites now include Down Home with the Neelys and Cooking for Real. I’m always up for a throwdown with Bobby Flay, but was really intrigued by Worst Cooks in America. And how cool is Restaurant Impossible? Trying to save a failing restaurant in only 2 days with $10,000. I was craving a return to normalcy, which meant a return to cooking in my kitchen, but my energy level was not there. I found the Food Network to be a source of comfort and companionship. And I’m sure I learned a thing or two….I always do.
Flourless Chocolate Cake (Epicurious.com)
4 ounces fine-quality bittersweet chocolate (I used special dark chocolate bars chopped)
1 stick unsalted butter (I used salted)
3/4 cup organic cane sugar
3 large eggs, organic cage-free
1/2 cup unsweetened cocoa powder
- Preheat oven to 375 degrees. Butter an 8 inch round cake pan, line pan with wax paper and butter wax paper.
- Melt chocolate and butter in a small metal bowl placed over a saucepan with boiling water. Turn burner down when water starts boiling, but keep at a simmer. Stir until you have a smooth mixture. Remove from heat and stir in sugar. When well combined, add in eggs. Stir until smooth, then add cocoa powder. Stir until just mixed.
- Pour into pan and bake for 25 minutes. Cool in pan on rack for 5 minutes, and then invert onto cake plate or serving platter.
This cake tastes perfect as is. Moist chocolate heaven! There was no frosting or icing listed with the recipe. I looked around online till I found a simple chocolate ganache type icing. It would also be incredible with a raspberry sauce. Whatever your heart desires.
Mother’s Chocolate Icing (Cooks.com)
1/4 cup butter
1/4 cup cocoa powder
1/4 cup whole milk
1 cup sugar
1 tsp vanilla
- Melt butter. Add in cocoa powder, milk and sugar. Bring to a boil over medium heat, and cook 1 minute stirring constantly. Add in vanilla, and continue stirring over heat for another couple minutes.
- This recipe was extremely easy to make, and very tasty. It made A LOT of icing. After I made it, I poured it right over the cake. I stored the leftover icing in a squeeze bottle in the fridge.
Did I mention how AWESOME this cake was? It was a hit with everyone in the family, and one that we will make again and again. My imagination starts to run wild with all the possibilities…I would love to top this cake with fresh raspberries come summer. That would push this over the edge!! Be sure to check out these flourless brownie chocolate cookies.
Do you like watching the Food Network? If so, what are your favorites shows or personalities?
*This recipe is linked up with Works for Me Wednesday, Real Food Wednesday, Thrilling Thursdays, Frugal Food Thursday, Simple Lives Thursday, Fun with Food Friday, Friday Favorites, Family Friendly Friday, Friday Potluck & Your Recipe, My Kitchen