Flour-less Chocolate Cake

I think one of my favorite guilty pleasures or indulgences is chocolate. I love eating it in every shape, form, or fashion. So naturally this decadent chocolate dessert is one of my go to’s for a show up and show off dessert for company. It is simple, requires a few pantry ingredients and will leave your guests feeling as if they are dining at a fancy restaurant.

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The consistency of this cake reminds me of cheesecake and because the chocolate is bittersweet (or even could be semi sweet) it is not an overwhelmingly sweet dessert. However, it is overwhelming decadent, and will leave you needing to eat the first bite in a moment of silence, trust me.


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Add raspberries, strawberries or other fruit to provide a nice tangy counterpart. I personally love the raspberries because they are a match made in heaven with chocolate and bring such a Christmas festive color to the cake. They make this the perfect Christmas dinner dessert, or business party treat! Enjoy!

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Flour-less Chocolate Cake

Ingredients

  • 18 ounces of bitter or semi sweet chocolate, roughly chopped
  • 1/4 cup of sugar
  • 2 sticks of butter
  • 6 large eggs
  • 1/2 heavy cream
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 300 degrees F.
  2. Grease one 10 inch round cake pan and set aside.
  3. In a small saucepan over medium heat combine the cream, salt and sugar. Stir until completely dissolved.
  4. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer fitted with the paddle attachment.
  5. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  6. Pour the batter into the prepared pan. Take a larger pan and place the cake pan inside. Create a water bath for the cake by adding water to the large pan until it comes about half way up the sides of the cake pan.
  7. Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
  8. Top with a simple ganache, raspberries, whipped cream or a sprinkling of confectioner's sugar!
https://mycookingspot.com/flour-less-chocolate-cake/

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Rachel is a part time bakery assistant, part time church employee, and a total foodie. She lives currently with her husband and little pup in Mississippi. Rachel has a love for graphic design, a good book, and being in the kitchen. She discovered her passion for baking and cooking shortly after getting married, and now spends hours in the kitchen to relax, and create delicious recipes for the ones she loves. Rachel shares more about her little family over on her blog where she writes about marriage, fashion, goals, and faith.

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