There are some days that nothing will help except for a big dose of chocolate.
In this case it was both cocoa powder and what was left of my Pound Plus belgium chocolate bar.
Are you a dark chocolate person? We can still be friends if you aren’t but I’m in the darker the better camp. Also will you scream sacrilege if I tell you I think I like this better than brownies? Brownies have their place but this cake is a dense chocolate hug while not being super sweet (as brownies can often be).
Chocolate delivered perfectly. Just my not so humble opinion.
This is my second foray in to gluten free baking. If all recipes are as easy as this one and the peanut butter cookie recipe this is a cause I could get behind. Both recipes have been dump, stir, bake, shove in face type of baking.
Not that I don’t appreciate 14 step ice cream cakes but there is something lovely about one bowl, one spoon, one tiny mess, less than 5 minutes, and done.
Flourless Chocolate Cakes (serves 1 or if forced to share serves 8-10)
Adapted from Epicurious
4 ounces fine-quality dark chocolate (not unsweetened)
1/2 cup unsalted butter (I used Earth Balance to also make it dairy free)
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of parchment paper. Chop chocolate into small pieces and place in a microwave safe bowl with the butter. Melt chocolate with butter in the microwave 30 seconds at a time, stirring in between, until smooth. Whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder if desired.