I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!
- 1 cup semisweet chocolate, chopped (or use chips)
- 1⁄2 cup unsalted butter
- 3⁄4 cup granulated sugar
- 1⁄8 teaspoon salt
- 2 teaspoons espresso powder (but oh so good) (optional)
- 3 large eggs
- 1⁄2 cup unsweetened cocoa powder
- 1 cup semisweet chocolate (or chips) (optional)
- 1⁄2 cup heavy cream
- 1⁄4 cup sliced almonds, toasted (optional)
- Preheat oven to 375°F.
- Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
- To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
- Add the sugar, salt and espresso powder.
- Add eggs, beating briefly until smooth.
- Add cocoa powder and mix just to combine.
- Spoon batter into prepared pan.
- Bake cake for 25 minutes; the top will have formed a thn crust.
- Remove from oven and cool in the pan for 5 minutes.
- Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
- Allow cake to cool completely before glazing.
- Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
- Spoon glaze over the cake, spreading it to drip over the sides a bit.
- Garnish with toasted almonds if desired.
- Allow glaze to set for several hours before serving cake.