The easiest flourless chocolate cake – my kind of dessert! Post may contain affiliate links.
You know those mug cakes that are spreading over the web? So easy, just a few ingredients in a mug, add a microwave and bam, dessert for one. I haven’t tried those yet. Mainly because I am so lazy that when I make something, no matter how easy, I want it to last a couple of days. I don’t want to have to make another dessert the next day and the next day and the next day. Yes, I’m pretty lazy.
The other thing you need to know is nothing compares to chocolate in my book. Oh sure, I like apple pie as much as the next person, but chocolate is the stuff that dreams are made of. Chocolate is so good, there is no need to do much to it, just give me chocolate. I wanted a quick and easy chocolate dessert that didn’t come in a mug and I didn’t have to microwave it. Flourless chocolate cake sounded like the way to go. Easy, chocolate and lasts for 4 days.
The problem? Most of the recipes called for separating the eggs and whipping the egg whites and folding them in. While I have no doubt this makes for fluffier cake, it was more work than I was willing to do. I would sacrifice lightness for ease. Give me a flat (almost brownie like) flourless chocolate cake and I’d be more than happy. That’s when I found this Flourless Chocolate Cake from Epicurious. Almost as easy as a mug cake and chocolate for days! Yes, it was a little flat and dense, I think partially because it didn’t have the egg whites folded in and partly because it only took 3 eggs. I made it even easier, by not having to chop up the chocolate and using Ghirardelli Chocolate Baking Chips, Bittersweet Chocolate This is a yummy little cake, serves two people for four days. I’m thinking about adding a little espresso powder to the next cake.
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- powdered sugar (I sprinkled with this instead of cocoa)
- Preheat oven to 375. Butter an 8-inch round baking pan. Line the bottom with wax or parchment paper and butter that also.
- Chop the chocolate if not using chips. In a double boiler, melt the chocolate and the butter together. Stir until smooth. Remove the top of the double boiler from the heat and whisk in the sugar. Then add the eggs and whisk. Sift the cocoa powder over the mixture and whisk until just combined. Bake for 25 minutes.
- Let cool on wire rack, before removing from pan. I used a springform pan, which made it very easy!
- Will keep in an airtight container for a week.