It was love at first sight. Dark and rich, I knew from the moment I laid eyes upon him it, that this happenstance was the beginning of a long, intense relationship.
Flour chocolate cake spoke to me in a way that “regular” chocolate cake just didn’t. Gooey and dense, it tasted like chocolate cake without all the unnecessary distractions, like eggs and, well, flour. Fudgy, but still springy, like a deflated soufflĂ©.. but even richer. I’m.. I’m in love.
This flourless chocolate cake in particular makes use of cocoa powder and melted chocolate, providing a delicate balance between a gooey fudge and classic, rich chocolate cake. Even better? It’s quite possibly the easiest cake I’ve made in a long, long…. looooong time. It comes together in a singular bowl and takes only a few minutes. Sit on your tush for about 20 minutes, and voilĂ ! You just made the world a better place–if only slightly (but that totally counts).
I served wedges of this flourless chocolate cake with a pomegranate-raspberry reduction and a dollop of crème fraĂ®che the first time around on New Year’s Eve and later with a dusting of simple, saccharine powdered sugar and rubied pomegranate seeds. You can top it with a shiny chocolate ganache or traditional frosting–whatever sounds good to you. It’s perfect for company… or not. Make this on the weekends, make this on the weeknights, make this for lunch instead of that salad patiently awaiting you in the fridge. Make this whenever and for whomever. This recipe is damn versatile and damn delicious. Damn damn!
Make this.
Flourless Chocolate Cake
Ingredients
- 4 ounces semisweet chocolate no need to chop if using chips, chopped
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 3 eggs beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300Âş F. Grease an 8" round cake pan, and dust with cocoa powder.
- Melt the chocolate and butter, two options: In the top of a double boiler over lightly simmering water, melt chocolate and butter. OR microwave in a microwave-safe bowl in 30-second bursts, being careful not to over-nuke.
- Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can be reheated for 20 to 30 seconds in the microwave before serving.
Recipe Notes
Adapted from AllRecipes
Lara says
June 25, 2014 at 9:11 pmFor some reason, the recipe on the page is a Blueberry Chia Smoothie. Maybe it’s just something wrong with my connection, but I tried to close and reload, and its still the same. Can you e-mail me the recipe? Thanks!
Cheryl Malik says
June 25, 2014 at 9:12 pmArgh! That’s so frustrating, I’m sorry. I merged my blogs and some of the recipe shortcodes are messed up! I’m updating it with the actual recipe now 🙂 Check in about 5 minutes!
Mimi @ Culinary Couture says
January 14, 2014 at 9:30 pmThis trumps regular chocolate cake any day of the week! Love it!
Morgan says
January 14, 2014 at 3:31 pm“I served wedges of this flourless chocolate cake with a pomegranate-raspberry reduction and a dollop of crème fraĂ®che the first time around on New Year’s Eve and later with a dusting of simple, saccharine powdered sugar and rubied pomegranate seeds. You can top it with a shiny chocolate ganache or traditional frosting–whatever sounds good to you”
Uhm, all of that? Yes. All of that sounds good to me.
This is a beautiful cake, and for those of you who don’t know, flourless chocolate cake is pretty much the most delicious dessert out there. It’s so rich and dense and glorious. Definitely give it a try.
admin says
January 14, 2014 at 5:15 pmHa! I bet it’d be freakin’ delicious with a ganache frosting, drizzled with a pom-raspberry reduction, dusted with a bit of powdered sugar, and then a dollop of crème fraĂ®che – ughhhhhh. What was I doing by separating those two?! And yes, I tried to convey my relationship with flourless chocolate cake as.. a real relationship, but it just got weird, so I took a lot of ‘dark and handsome’s. Thanks for stopping by Morgan!!
Melissa Belanger says
January 14, 2014 at 5:45 amI’m in love with this cake. It sounds like it would have the texture (almost) of a brownie and a cake mixed together. There’s something refreshing about a cake with just sprinkle of powdered sugar. None of that frosting stuff. I mean, a cake should be good enough on it’s own anyway right? Maybe I like the idea of it because it seems old-fashioned and slightly “romantic” to me. Like it makes me want to watch an old movie and sit by a fire. Oh I don’t know. I’m weird. Either way, I like it.
admin says
January 14, 2014 at 3:45 pmYes, exactly! The texture is exactly like that – no crinkly top, a certain denseness and fudginess, but a bit lighter and less gooey. Yummm. I wish I could send you some! And yes, just a sprinkling of powdered sugar is totally romantic! It reminds me of fine-dining when the cake IS good enough to stand on its own, like you said!