Friday, May 27, 2011

flourless chocolate cake

Got this recipe from my blog friend Kim, who tweeted about this cake recently.

I'd never tried making a flourless cake before so thought it would be interesting to try.

Instead of preparing a pan like the recipe says, I took the easy way out and did this in muffin papers.

Whenever I make muffins I usually only make 6 because it fits nicely on my turntable to bake, but I figured at least 8 would be the right proportion for an 8-inch pan, so I baked the extra 2 with muffin papers in ramekins.

(originally from Gourmet magazine, Nov. ’97)
4-oz dark or bittersweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder (pref. dutch process)

Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Store leftovers in an airtight container.

NOTES: I used 70% chocolate. This is rich and chocolatey (think dense brownie) and the size is perfect to soothe a sweet tooth.

Next time I'm adding nuts!

Thanks again Kim!

It is Friday here, and our area has started the rainy season, hope you have a great weekend!


Japan Australia said...

Yeah, flourless chocolate cake is really popular at the moment. I hear it is typically a lot richer than regular chocolate cake.

Japan Australia

Rowena said...

Looking at the issue date was like a flashback! It was probably around that time when flourless chocolate cake was the rage on every restaurant's menu (either that or chocolate mousse), served alongside a small puddle of creme anglaise. I know that I made my fair share of 10-inch rounds. Those were the days!

K and S said...

really rich J-A!

I can only imagine how many you had to make back in the day, Rowena!

Take care you two.

jalna said...

Looks so yummy!

K said...

Looks great! I'd love this with some fresh strawberries :o)

Kim said...

Wow! That shot is perfect. I love the crack in the muffin top. Next time I'll make the cake as muffins too. A slice is just way too much richness to handle. :)

K and S said...

Thanks Jalna!

Fresh fruit would definitely be nice, K!

Thanks Pocky! It was still rich as a muffin but it felt more like you were eating a piece of brownie :)

Take care everyone!

Nami | Just One Cookbook said...

I heard about flourless cake, but I haven't made one. Looks great and I totally agree that adding nuts seems like a great idea! Oh look so delicious!! Wanna have a bite...

K and S said...

really easy to make Nami, hope you get a chance to try :)

Take care.

Unknown said...

I love the recipe.

K and S said...

Thanks Joy!

Take care.