We first tried going gluten free a few years back, and then last summer we made an earnest attempt to stick to it. I’ll admit it didn’t last. We like our bread a bit too much. I also love to bake and it’s a bit difficult to make baked goods with out flour. Some all-purpose gluten free mixes are decent, but you can’t count on cake or cookies to turn out well.
I discovered this flourless chocolate cake recipe a while ago. I was skeptical at first and decided to try it anyway. Oh my goodness! It turned out so dense and chocolaty. Forget the fork, it was dense enough to eat in your hand like a cookie.
I have served this decadent dessert at dinner parties and have sent it into work with Kevin for office holiday parties. It’s always a hit. I would suggest baking two of them, just so everyone gets a piece. The first time I made this it went so fast, Kevin didn’t get a piece. I had to make a second one the next day just for him.
Since Mother’s Day is this weekend, I think this would be a fabulous sweet treat to add to a brunch.
To make this Flourless Chocolate Cake you will need:
4 oz bittersweet chocolate
1 stick unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder
- Pre heat the oven to 375 degrees and butter an 8-inch round baking pan.
- Line the bottom with parchment paper, and butter the paper.
- Cut up the chocolate into small pieces. Melt the chocolate and butter in a double boiler over simmering water, stir until smooth.
- Remove the top of double boiler from the heat, and whisk in the sugar.
- Add the eggs and whisk well.
- Gently sift in the cocoa powder and whisk to combine.
- Pour the batter into the baking pan and bake for 25 minutes, or until a thin crust is formed on the top.
- Cool the cake for five minutes on a rack before inverting onto a serving plate.
- Dust the top with confectioner’s sugar using a small strainer or a sugar shaker before serving.