A flourless chocolate cake is always my first choice when I’m asked to bring a dessert to a party. Who doesn’t love chocolate? Or an easy dessert that doesn’t involve piping frosting or rolling pie crust? This Flourless Double Chocolate Cake from the King Arthur Flour website intrigued me due to the addition of Dutch process cocoa. Double chocolate? Double intensity. This was our Easter dessert this year, along with the traditional fudge lamb, of course.
For Diehard Chocoholics
I have to admit, this is a cake for you die hard chocoholics only. I usually substitute semi-sweet for bitter-sweet chocolate to scale down the chocolate intensity in recipes as I did with this cake. But the addition of the rich, dark Dutch process cocoa brought back that uber dark chocolate taste. Bill and the boys devoured their slices, but mine needed a big mound of sweetened whipped cream to tone down the richness. Katie, who prefers milk and white chocolate, took one whiff and sliced off some fudge instead. So this is a recipe for the true dark chocolate lovers in your life…a dark chocolate cake topped with a glossy ganache. And go ahead and dip some fresh strawberries in any leftover ganache. You will make someone very happy!
- 1 cup semisweet chocolate chips
- ½ cup (8 tablespoons) butter
- ¾ cup sugar
- ¼ teaspoon salt
- 1 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup Dutch process cocoa powder, sifted
- 1 cup semisweechocolate chips
- ½ cup heavy cream
- Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.
- Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.
- Stir in the sugar, salt, espresso powder, and vanilla.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Scrape batter into prepared pan and smooth top with offset spatula.
- Bake the cake for 25 minutes. Top will look crusted over.
- Remove cake from the oven, and cool for 5 minutes.
- Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.
- To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.
- Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #4: Share or giveaway your dessert leftovers. Divvy up those calories! Get them out of sight (freezing works, too). That’s what I did with this cake…Tom and his roommates got a large wedge!