Flourless Chocolate Cake

8 [~1.5 oz. each] chocolate candy bars (plain or peanut), coarsely chopped
10 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder
1 tablespoon hot water
1 teaspoon vanilla extract
4 large eggs, at room temperature

Heat oven to 325F. Grease an 8-inch round baking pan and line with parchment paper.
Melt chocolate and butter in a double boiler. 

You're supposed to use healthy candy bars for this. I used Milky Ways. I stand by my decision because they added a wonderful caramel flavor to the cake.

Eventually it gets much more pliable. (Not pictured: A double boiler, which you can make do without if you need to.)

Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.

With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. 

So many eggs!

Pour batter into prepared pan; smooth top.

Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.

Mine took about fifteen minutes longer to get done than the recipe said it would.

To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream and grated chocolate curls, if desired. 

My Rating: 4/5 "Simple and tasty, and a great dessert if you're cutting carbs! The texture is wonderfully moist, and the espresso adds nice dimension to the chocolate flavor. A fun innovation for your usual holiday spread!"


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