What I remember most fondly from all my birthday memories are the good company and the good food. When Evan requested a flourless chocolate cake for his birthday, I quickly agreed. Our success was worthy of writing up for the blog, even though it contrasts with all the vegetable-centric recipes posted before it. Birthdays, after all, are great times to celebrate with special decadent treats.
Flourless chocolate cake is for those of us who love eating chocolate but wonder if a cake could ever match a bar’s creamy fudgy consistency and pure strong taste. The recipe was easy to make. I highly recommend it to the chocolate, brownie, and fudge lovers out there!!
- 8 ounces fine-quality bittersweet chocolate (I used 75%)
- 2 sticks (1 cup) butter
- 1.5 cups sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 tsp. instant coffee powder
Preheat oven to 350 and grease a 10 inch springform cake pan.
Break chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water meltchocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven at 350 for 40+ minutes, or until top has formed a thin crust. Cool cake in pan on a rack 15 minutes and invert onto a serving plate. Top with berries, powdered sugar, whipped cream, and/or ice cream. Enjoy. Serves 12.