Dear Andrea L., or anyone who may be trying to avoid that white, fluffy gluten containing stuff, AKA: wheat flour,
Here is the chocolate cake recipe I promised… a little later than I’d hoped to get it posted, but I think you’ll find it was well worth the wait! Prepare your taste buds for a velvety, chocolately scrumptious experience.
This fudge-like cake is so easy, my two fifth graders prepared it during school – Cooking Class. Later (in between coaching math problems), I enjoyed my helping of the chocolate cake (half), in the teacher’s lounge (anywhere where there is no kids!)
Flourless Chocolate Cake
16 oz. good quality semi-sweet or dark chocolate (ie. Scharffen Berger, Dagoba, etc.)
5 large eggs, separated
1/3 cup powdered sugar
1 TBSP vanilla
1/2 cup unsalted butter
Powdered cocoa (to dust pan)
Preheat the oven to 250. Use butter or margarine to grease a nine-inch spring form pan, then dust it with the powdered cocoa.
Melt the chocolate (the kids used inexpensive chips by Ambrosia) with the butter completely in a double boiler, or the microwave.
Separate the eggs.
Beat the egg yolks with the vanilla in a large bowl, then very gradually add the warm chocolate-butter mixture, stirring constantly.
In a clean, large bowl, whip the egg whites with an electric mixer until they are stiff and form soft peaks.
Slowly add the powdered sugar to them, still beating until it is well blended. The egg whites should appear a little shiny and stiff. Fold the egg whites into the chocolate mixture a little at a time.
Pour the batter into the prepared springform pan and bake for approximately an hour. The top of the cake should appear dry and a toothpick inserted into the center of the cake should have crumbs stuck to it, but not appear gooey. Serve when it is completely cooled. You may dust it with cocoa, powdered sugar, or serve with whipped cream.
.. if you’re feeling really naughty, prepare a yummy ganache frosting for your flourless chocolate cake, a dangerously delicious combination indeed!
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoons cognac or brandy (optional)
Place the chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liquer.
To cover cake: First brush any loose crumbs from the cake and place cake on a wire rack. Put rack on a baking sheet, so that ganach has a place to drip, making cleanup easier. Using a cake spatula, cover the sides and top of the cake with a thin layer of ganache. This is called a crumb coat. Refrigerate for 5 min. To cover cake, pour the remaining ganache onto the center of the cake. Working quickly, spread with a spatula using big strokes to push the ganache over the sides of the cake, creating an even coating.