So my mother kept telling me about this flourless chocolate cake recipe that she read in the book,
A Homemade Life, by Molly Wizenberg
She decided to make the cake for a girlfriend's birthday and received nothing but glowing remarks. Her husband even vowed to marry my mother after his wife passed just for the cake! ha!
I decided to whip up this little treasure for my father-in-laws birthday and man did it surpass my expectations! I ended up making one for our small group as well.
If you are a chocolate fanatic (and I am not), try it! It's not a pretty cake by any means...looks more like a over sized brownie with a cracked top, but you can't be the rich, moist yumminess!
Flourless Chocolate Cake
Ingredients:
7oz. 60% Cocoa Chocolate Chips (I used Ghiredelli)
1 3/4 sticks of butter melted
1 C + 1Tbs Granulated Sugar
5 Eggs
1 Tbs. Flour
What you will need:
Parchment Paper
Spring form Pan or 9 inch cake pan
A good whisk (this recipe is a workout!)
Directions:
1. Melt Chocolate with butter in microwave (1 min. 30 seconds worked for me)
2. Whisk in Sugar and let mixture cool for 5 minutes
3. Whisk in 5 Eggs ONE AT A TIME. Mixture will become glossy to appearance.
4. Whisk in 1 tbs. of flour
5. Pour batter into cake pan
Tip: Trace size of pan onto parchment paper, cut out, place in pan ink side down, and butter everything liberally. This will prevent sticking!
6. Bake at 375 degrees for 30 minutes.
The book calls for 25 minutes baking time, but mom and I both found that 30 min. was our target.
Check cake around 20 minutes...just make sure the cake has a cracked top and minimal jiggling.
7. Let cake cool for 15 minutes
8. Remove from pan:
- Place a sheet of saran wrap over top of cake
- Place a sheet of aluminum foil on top of saran wrap
- Hold plate tight over top of cake and flip
- place saran wrap and foil over bottom of cake
- Place another place over bottom of cake holding fingers in between both cakes to prevent smooshing and flip to right side up
- Roll up edges of foil to make air tight
9. Freeze cake overnight...VERY IMPORTANT!
10. Unwrap cake and let thaw completely before serving...remember this is not supposed to be a pretty cake.
11. If you are like me and want to gussy this little gem up, place doily over top of cake, sprinkle powdered sugar over entire top, lift doily away to reveal a sweet design! (your guest will be impressed, and doilies are cheep, so just do it!)
12. Serve with lightly sweetened fresh whip cream! Yummy :)
I was surprised to find out that many people don't know how to make fresh whipped cream. Just by a small carton of whipping cream, whip on high in mixer with some sugar until thick.
Charlie's 1st Whipped Cream
Ingredients:
7oz. 60% Cocoa Chocolate Chips (I used Ghiredelli)
1 3/4 sticks of butter melted
1 C + 1Tbs Granulated Sugar
5 Eggs
1 Tbs. Flour
What you will need:
Parchment Paper
Spring form Pan or 9 inch cake pan
A good whisk (this recipe is a workout!)
Directions:
1. Melt Chocolate with butter in microwave (1 min. 30 seconds worked for me)
2. Whisk in Sugar and let mixture cool for 5 minutes
3. Whisk in 5 Eggs ONE AT A TIME. Mixture will become glossy to appearance.
4. Whisk in 1 tbs. of flour
5. Pour batter into cake pan
Tip: Trace size of pan onto parchment paper, cut out, place in pan ink side down, and butter everything liberally. This will prevent sticking!
6. Bake at 375 degrees for 30 minutes.
The book calls for 25 minutes baking time, but mom and I both found that 30 min. was our target.
Check cake around 20 minutes...just make sure the cake has a cracked top and minimal jiggling.
7. Let cake cool for 15 minutes
8. Remove from pan:
- Place a sheet of saran wrap over top of cake
- Place a sheet of aluminum foil on top of saran wrap
- Hold plate tight over top of cake and flip
- place saran wrap and foil over bottom of cake
- Place another place over bottom of cake holding fingers in between both cakes to prevent smooshing and flip to right side up
- Roll up edges of foil to make air tight
9. Freeze cake overnight...VERY IMPORTANT!
10. Unwrap cake and let thaw completely before serving...remember this is not supposed to be a pretty cake.
11. If you are like me and want to gussy this little gem up, place doily over top of cake, sprinkle powdered sugar over entire top, lift doily away to reveal a sweet design! (your guest will be impressed, and doilies are cheep, so just do it!)
12. Serve with lightly sweetened fresh whip cream! Yummy :)
I was surprised to find out that many people don't know how to make fresh whipped cream. Just by a small carton of whipping cream, whip on high in mixer with some sugar until thick.
Charlie's 1st Whipped Cream
Enjoy!!!!!
Love to you all!
JP
Love to you all!
JP
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