If you can’t indulge a bit during the holidays, when can you? If you regularly read this blog you know my angle is healthy, natural eating for families. And yet, we all need a bit of eating decadence once in awhile, right?
My friend J made this recipe for a recent dinner we shared between three couples. J says of herself, “I am not a baker!” After eating this cake, J, I beg to differ. Sure, it is a cinch to bake, but no one will know. It is rich without being heavy, sweet without being too much and as an added bonus, gluten free.
Serve this with a bit of whipped cream and crumbled candy canes for a holiday touch.
Flourless Chocolate Cake
4 ounces semi-sweet chocolate squares, chopped
½ cup butter
¾ cup brown sugar
½ cup dutch process cocoa powder, plus 2 teaspoons for dusting the cake pan
2 teaspoons vanilla extract
3 eggs, beaten well
cooking spray or a touch of vegetable oil
Preheat oven to 300 degrees.
In a microwave safe large bowl, melt the chocolate and butter (cover with piece of waxed paper to avoid microwave clean-up) on HIGH for one minute increments. After each minute, stir well. Continue until the chocolate and butter is fully melted and incorporated.
Add the sugar, cocoa powder and vanilla and stir well.
In a medium bowl, beat the eggs. Add about a ¼ cup of the chocolate mixture to the eggs (this is called “tempering” and will prevent the eggs from cooking if the chocolate is too warm). Add another ¼ cup and stir well.
Poor the egg mixture into the chocolate and stir well.
Grease an 8 inch cake pan with the cooking spray or oil. Pour the 2 teaspoons of additional cocoa powder into the pan and gently cover the spray or oil.
Pour the chocolate mixture into the pan. Bake for 10-15 minutes. Let cool and turn onto a plate or platter for serving.
Serves 8-12, depending on how generous you are feeling!
SPC