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Flourless Chocolate Cake

C4Bimbos's picture
My favorite thing in the world: chocolate. I’m the biggest chocoholic ever. Lucky for me, so is my family. We’re strong believers that you really can’t trust people that don’t like chocolate. There just has to be something wrong with them! My daddy’s birthday was this week. I asked him what he wanted for him birthday.. you know… like cologne, a tie, maybe a shirt. No, not in this family! He wanted a chocolate cake and that’s it. Hey, I wasn’t going to fight the man it’s his birthday not mine. So then I decided to make the most chocolately cake out there. Who needs flour? That just takes takes up space that could be used for more chocolate. This cake is very easy, very impressive, and very rich! You only need a little sliver to satisfy even the biggest sweet tooth.
Ingredients
  Heavy cream 1 Cup (16 tbs)
  Semi-sweet chocolate chips 2 1⁄2 Cup (40 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Vanilla extract 2 Tablespoon
  Eggs 7 Large
  Light brown sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
For serving
  Raspberries 5 Ounce
  Powdered sugar 1 Teaspoon
Directions

GETTING READY
1. Line the bottom of a 9″ spring form pan with parchment paper and spray with non-stick spray.
2. Wrap the outside of pan with aluminium foil.
3. Preheat the oven to 350 F.

MAKING
4. In a saucepan over medium heat, heat cream until it start to bubble around the edges.
5. Turn the heat off, and slowly add in the chocolate chips and whish as you add until all the chocolate melts.
6. Add in the vanilla and little bit of butter at a time and whisk until everything is melted, set aside.
7. In a bowl, put together eggs, brown sugar, and salt, and beat with an electric mixer about 5 minutes or until the eggs have doubled in volume.
8. Stream in little chocolate mixture in to the eggs and whisk to combine, add in the remaining chocolate mixture and whisk well. Do not over mix.
9. Pour the batter into the prepared pan and bake in the oven for one hour.

FINALIZING
10. Remove from the oven and allow to cool completely.
11. Put the cake into the refrigerator allow to sit overnight.

SERVING
12. Next day, run a knife around the edges of the cake to loosen it.
13. Remove the pan and invert the cake on a cake stand.
14. Arrange the raspberries all over the top, sprinkle with powdered sugar, cut and serve as desired.

TIPS
You can dust with cocoa power, put mixed berries on the top, drizzle with chocolate, anything you want.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Feel: 
Rich
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate Chips
Interest: 
Party
Cook Time: 
60 Minutes
Servings: 
8

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