You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it. I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème Fraîche on the side. If you venture out and make this cake, I hope you enjoy it!
Almost Flourless Chocolate Cake (serves 8-10)
200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)
200 gram unsalted butter (7 oz)
200 gram sugar (7 oz)
1 tablespoon all-purpose flour
Preheat oven to 180 degrees C (350 degrees F).
Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.
Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.
Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.
Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème Fraîche. Enjoy!
Source: Trish Deseine’s, I Want Chocolate