Eek! We loooooooove chocolate in our house. And the more chocolatey, the better. We’d much rather eat semi-sweet chocolate chips than milk (and Mom actually prefers 60% cacao). The wonderful thing about a flourless chocolate anything is that it omits that pesky flour, which, in our minds, “dilutes” the intensity of the chocolate and results in an airy texture when we want it dense and smooth. Many flourless chocolate cakes are fussy, taking an hour active time and 1.5 hours plus total. This one is 25 minutes active time, woot-woot! Plus, there are like 5 ingredients, which is lovely. We suggest making this the day before you serve it, because it just gets tastier and fudgier with time.
Tip (unsponsored): Because it is the main event, we recommend using a good-quality chocolate (we use Guittard). We also recommend serving it with homemade whipping cream (as in buy heavy whipping cream and whip it using an electric hand mixer with a bit of powdered sugar and vanilla). Dust each slice with more cocoa powder and powdered sugar after plating for a pretty presentation.
Have your kids help you break up the chocolate before you chop it and whip the whipped cream. Tell them that a little chocolate isn’t so bad for you!:
- Dark chocolate provides your body with antioxidants, which help keep your cells healthy.
- Dark chocolate can help you have healthy blood pressure.
Sooo I had a hard time finding out where the flourless chocolate cake derived, so let’s just learn a few things about France and it’s people:
- Kids usually have Wednesdays off of school but they have a half-day on Saturdays.
- Kids play a game like hopscotch but it is in the swirly shape of snail and they only use one foot.
- Clafouti is a common dessert, which is a rich cake with fruit such as peaches or cherries.
Adapted from: Flourless Chocolate Torte
- 1½ sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
- 12 ounces bittersweet Guittard chocolate, chopped
- 6 large eggs
- ½ cup sugar
- Pinch of kosher salt
- Unsweetened cocoa powder, for dusting
- Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1½ sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
- Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 8 minutes.
- Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 30 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter. Top slice with whipping cream, cocoa powder, and powdered sugar.
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