My family loves biscuits, they also love cinnamon rolls, but my baking skills involving yeast are seriously lacking. The word yeast in a recipe gives me palpitations and causes my hands to sweat. Years ago I attempted the (suppose to be easy) bread making with […]
I know I talk about chocolate a lot, but for the life of me, I don’t think I’ve dedicated a single post solely to that dark, smooth confection! Well, this is going to make up for my lack of chocolateness! Our favorite steak house serves a flourless chocolate cake that is so dense, smooth and overflowing with rich dark chocolate……sorry, I was drooling! When eating there, I plan my strategy carefully leaving room for this yummy cake. (like eating only half my dinner, because I’m not missing out on dessert! I know there must be others out there like me.)
Several years ago I began my search for the perfect recipe and although similar in ingredients and directions, this recipe has become my favorite. I like being able to bake a small cake, you know half the calories and all. With or without the ganache icing, it is simply delicious. I still find it incredible that these 6 ingredients come together to create such a rich chocolate cake.This cake is small but mighty, and served with vanilla ice cream, it reminds me of a fudge topping, Oh what could be so wrong with that?
Flourless Chocolate Cake
4 (1 ounce) squares semi-sweet chocolate, chopped
1/2 cup butter
3/4 cup sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
- Preheat oven to 300 degrees. Grease an 8 inch round cake pan and dust with cocoa powder. *
- In a heavy saucepan, melt butter and chocolate on low heat. (or melt in microwave)
- Remove from heat and stir in sugar, cocoa powder, eggs and vanilla. Stir until smooth.
- Pour into prepared pan and bake for 30 minutes or until center of cake is firm. (If you over bake, it will be dry)
For a Ganache icing, melt 1 1/2 tablespoon butter, 2 (1 ounce) squares of semi-sweet chocolate until smooth. Remove from heat and add 1 1/2 teaspoon milk, 1 1/2 teaspoon honey and 1/8 teaspoon vanilla extract. Whisk until smooth. Pour onto the center of cooled cake and spread evenly. Let the icing fall over the sides, like a chocolate waterfall…..yum!
* a springform or torte pan works as well
I dedicate this post to Carla, who loves Flourless Chocolate Cake as much as I do!!!