This is my final blog post in recognition of April being Stress Awareness Month. Each recipe featured in April has had natural, stress-relieving properties, and this Flourless Chocolate Cake is probably the best one yet!
Is there a better way to reduce stress than by having a large serving of creamy, rich, dark chocolate cake?
- 1 cup of bittersweet chocolate chips (60 % cocoa)
- 1 stick of unsalted butter, plus additional butter to butter the cake pan
- 3 large eggs
- ¾ cup of sugar
- ½ cup of natural unsweetened cocoa
- 1 teaspoon of vanilla extract
This cake requires a 8 inch springform pan.
Before you start making this cake, it is a good idea to prepare the springform pan by cutting a circle of parchment paper which is sized to fit on the bottom of the springform pan. This is easy – place the parchment paper under the springform pan, and use a pencil to trace the circle. Use scissors to cut out the circle.
Butter the inside of the springform pan. Place the parchment circle on the bottom of the springform pan, and then apply butter to the parchment paper.
So, let’s get started by melting dark chocolate chips and unsalted butter in a large metal or glass mixing bowl, placed over a pot of barely simmering water. Occasionally, stir the mixture, and, when it is ready, give it a last stir to make sure the two ingredients are well combined.
Even at this early stage, you’ll notice it already smells delicious!
To protect against burns, use a kitchen towel to take the chocolate mixture and set it aside to cool a bit.
In the meantime, in a standing mixer equipped with a wire whisk, beat eggs and sugar for about 8 to 10 minutes, on medium-high speed. The egg and sugar mixture will be pale yellow, thick and creamy in texture, and the sugar will have dissolved. Add 1 teaspoon of real vanilla extract to enhance flavor.
Reduce the mixer speed to low, and add the melted butter and chocolate, and then add the cocoa. Continue mixing for one to two minutes, until ingredients are well-combined.
Mmmm, I can already taste this cake, with its intense chocolate flavor and smooth, fudge-like texture.
Transfer the cake to a prepared spring form pan, and bake for only 25 minutes. The delightful aroma of this cake will flood the entire house. The cake will be soft inside with a thin crispy surface. It needs to cool on the wire rack for about two hours. Don’t try to eat it before it sets. I know it is hard not to eat this right away, but, please be patient.
Serve the cake by itself or with ice cream, with whipped cream, or simply sprinkle generously with powdered sugar. Bon Appétit and happy cooking!
Prep time: 25 minutes
Cook time: 25 minutes
Cooling time: 2 hours
Makes about 8 servings.
Inspired by a flourless cake recipe found at Epicurious.com. Click here to see the original recipe. http://www.epicurious.com/recipes/food/views/flourless-chocolate-cake-14478
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