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

Author from Cool Cakes & Cupcakes by Pam Price

Ingredients

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

Instructions

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.