Flourless Chocolate Cake from King Arthur Flour (read their blog entry here)
Cake
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
- 1/2 cup (1 stick, 4 ounces) unsalted butter
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/8 tsp salt
- 1 to 2 teaspoons espresso powder, optional
- 3 large eggs
- 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Glaze
- 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
- 1/2 cup (4 ounces) heavy cream
Topping
- 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes
- Preheat the oven to 375°F. Lightly grease and 8″ round cake pan; cut a piece of parchment or wax paper to fit, grease it, and lay it in the bottom of the pan.
- To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
- Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor as much as vanilla does; using 1 tsp will simply enhance the flavor, while 2 tsp will add a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan. Bake for
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