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.
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
- 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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