I previously shared that my husband and youngest granddaughter kicked me out of the kitched and cooked and baked for me on Valentine’s day. I went on and on about how delicious the flourless chocolate cake was, so much so that several of you asked for the recipe. Next to a warm fruit pie or cobbler with vanilla ice cream, this chocolate cake is my new favorite dessert!
Preheat oven to 375. Lightly spray a metal 8″ round cake pan. Cut a piece of parchment to fit the bottom of the cake pan. Lay it in the pan and spray it as well. Microwave the butter and chips till soft. stir until the chips melt completely. Transfer the melted mixture to a mixing bowl. Mix in the sugar, salt, espresso powder, and vanilla. Beat in the eggs till smooth. Stir in the cocoa. Spoon the batter into the pan and bake for 25 minutes or till done cake registers 200 degrees F. Cool on a cake rack in the pan for 5 minutes. Loosen the edges of the cake with a table knife and turn it out onto a serving plate. The edges will crumble a bit, but that’s fine. Cool completely before glazing.
To make the glaze, heat the cream until it’s not quite at a simmer, but showing fine bubbles around the edge. Pour the heated cream over the chocolate chips and stir to combine and let rest for 5 minutes. Now stir vigorously until the chocolate is completely smooth and glaze is shiney. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow to set for several hours or overnight before serving.
what is your all-time favorite dessert, for this month anyway?
1 cup semi-sweet chocolate chips
8 Tablespoons unsalted butter, room temperature
3/4 cup sugar
1/4 tsp salt
2 tsp espresso powder
1 tsp vanilla
3 eggs
1/2 cup cocoa
GLAZE: 1 cup semisweet chocolate chips, 1/2 cup heavy cream