“Your hand and your mouth agreed many years ago, that where chocolate is concerned, there is no need to involve your brain.”
The Original Death by Chocolate
I don’t have a master plan for what I decide to make and shoot here on Be Still & Eat. I try to keep it seasonal when I can, always try to make it something I think you might enjoy AND you might be willing to have a go at creating yourself. Sometimes it’s just what I was inspired by in a restaurant.
I was out for dinner recently with my husband’s family and my sister-in-law ordered a flourless chocolate cake for dessert. I mused aloud that I had a recipe torn from a long-ago magazine somewhere and maybe I ought to make it for Be Still & Eat. Her eyes lit up like a Christmas tree… seemed a good sign. Simple as that!
I am not gluten intolerant. I love gluten and it doesn’t seem to have a problem with me either. Just good luck I suppose, but I gotta say that flourless peanut butter cookies AND flourless chocolate cake are truly special in their dense and decadent consistency and so pretty much always a good idea.
This cake is sort of stupidly simple… chocolate, butter, eggs and sugar and if those few simple ingredients don’t scream decadent I just don’t know what does!
It appears humble enough with its single layer and thin coating of chocolate glaze, but I assure you that this 9″ pan will easily satisfy even the biggest of choco-holics cravings. Believe me when I tell you that it comfortably will serve between 12-16 slices… this stuff is RICH!
I will be taking a short break from weekly posts in order that I might spend some time working on my larger project. I would very much like to have it underway by early in the New Year.
Please stay tuned to my social media feeds (you can follow me from the links above) for ongoing inspiration throughout the holiday season!
In the meantime,
& as always, Enjoy & Namaste!
- 12 oz bittersweet chocolate, coarsely chopped
- ¾ cup unsalted butter, cut into chunks
- 5 large eggs
- 1 cup granulated sugar
- 1½ tsp vanilla
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder, sifted or stirred well with a whisk
- ¾ cup bittersweet chocolate, coarsely chopped
- 3 TBSP unsalted butter
- Generously butter the bottom and sides of a 9" round cake tin. Cut a round of parchment to fit the bottom of this pan and butter it as well. Set aside.
- Preheat oven 300°F
- Melt chocolate and butter together in a bowl over gently simmering water, stirring often. Set aside and allow to cool slightly.
- Using a whisk attachment on your stand mixer (or of course as always just good old-fashioned arm power) combine, eggs, sugar, vanilla, salt and about 2 TBS water. Beat until foamy and pale yellow.
- SLOWLY add slightly cooled chocolate while continuing to mix. The SLOWLY part is really important because you DO NOT want to scramble those eggs and the heat of the chocolate might just accomplish that if you're not patient with this step.
- Add the cocoa powder and mix until just blended.
- Pour batter into the prepared pan and bake for about 50-60 minutes until a toothpick comes away with gooey clumps. You do not want to over bake this little devil. I start checking at about the 45 minute mark to be certain.
- Allow to cool in pan on a wire rack at least 30 minutes.
- Run a small knife around the edges of the pan and gently press down on the edges of the cake to flatten a bit. Invert onto wire rack and allow to cool completely. (I generally make this cake the day before I'm ready to serve it for ease of preparation and to ensure it's completely cooled when you glaze it.)
- Make the glaze by combining chocolate and butter either over simmering water as you did for the cake OR in the microwave.
- Pour glaze over the cooled cake and spread to edges. Allow to stand for at least 20-30 minutes before serving to ensure the glaze has hardened.
- Cut with a knife dipped into hot water between slices to keep the edges sharp.