daily thoughts

flourless chocolate cake

flourless chocolate cake~if fudge and a brownie had a baby, it would be this

Do you ever look at dogs and wonder what the pup would be like if it were to breed? Say, a boxer and a Boston terrier? I know people do that; otherwise we wouldn’t have puggles or labradoodles. I sometimes do it with food. Sure, I know food can’t breed- (although some scientists may argue that point) I think of it more imaginary… like with this cake.

I also think that waffles, pancakes and donuts should have a manage-a-trois

Not sure what would come of it, but it would be good for breakfast.

Whoa. I’m taking “food porn” to a new level.  (In case you don’t know what “food porn” is- it’s photographs of food that make you drool.)  Melted cheese and spaghetti always gets me….

This was a two day process- but not because of the recipe. It was because I had started to make it, then realized I was out of butter. I know, I know… all recipes say to gather your ingredients before you start. Whoops.

So, it was not in the schedule to run out and buy butter at that moment. I ended up sewing instead.  Am I the only one that finds it weird to iron and re-iron bias tape? I’ll be posting my sewing mis- adventures and annoyances on The Domestic Mama site. For Instance, how pattern directions are all jargon.

Yes, I’m talking to you, pattern people. You need a glossary on there. Us newbies have no clue what stay stitch, bias, interface, and those little tabs mean.

Well, now I know.. but I had to research. I need a sewing dictionary.

Back to the cake.

It’s basically melted butter & bittersweet chocolate, sugar, eggs, vanilla & cocoa powder.

I used this chocolate:

note: Ghirardelli has no clue I exist.

You need to make a little parchment liner for your pan.

Like this ↑

Note: Waxed paper and parchment paper are NOT the same! 🙂

Another note: Cocoa powder is very messy. Wear brown.

Another note: It looks much better dressed up with powdered sugar.

It’s like a sugary lace veil. Mmmm.

flourless chocolate cake

Servings 8
Author from Cool Cakes & Cupcakes by Pam Price


  • 4 ounces BITTERSWEET chocolate not unsweetened
  • 1/2 cup butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shifted cocoa powder


  • Preheat oven to 375
  • Line an 8" cake pan with parchment and grease well
  • In a bowl, mix the sugar, eggs and vanilla. Set aside.
  • In a double boiler over low heat, melt the chocolate and butter, stirring occasionally.
  • Add the melted mixture to the egg mixture
  • Gently fold in the cocoa powder.
  • Pour into prepared pan and bake for 25 minutes.
  • Allow to cool 5 minuted and invert onto a serving platter.
  • Once completely cooled, dust with powdered sugar.



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