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My mom’s 50th birthday was this past May. She sent me an email a couple months prior jokingly requesting a certain cake that was being sold on-line. The price for this gorgeous hunk of chocolately goodness? $40. Um, hello? Seriously? I’m pretty sure I could make 10 of those cakes for that price. I’m frugal to the core, so I decided that mom would get my own version of her wish, even if she had been joking.
Little did mom remember, she had given me a recipe for a very similar looking cake years ago. I tucked it away with all my others thinking, “Someday I’ll make this.” The day had come.
I was surprised at how easy this cake was to make and the presentation is nothing short of gorgeous. And while mom was the one who had requested such an extravagant cake, she really doesn’t usually eat dessert. (I must have secretly been adopted.) Even she ate this cake, which says a lot. When I served “her torte” again at a party a couple weeks ago along with a couple of other types of cake, she insisted that my friends eat the other cakes so she could take home a slab of this heaping mass of chocolate. Careful. She’s a feisty one.
This cake is nothing if not rich, so I recommend very small slices with some whipped cream and fresh berries to balance it out. And maybe a glass of milk. Also, heating it up just a bit before serving makes it melt in your mouth.
And once you realize how easy it is to make, you can start marketing your very own for only $35 – five dollars in savings from your competition! Hurry! Your business plan is almost complete!
King Arthur, thank you very much for making mom’s 50th birthday extra special. And for saving me $40.
flourless chocolate cake
cake
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/8 teaspoon salt
1 to 2 teaspoons espresso powder, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
Glaze
1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
1/2 cup (4 ounces) heavy cream
Topping (optional)
1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes
Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
To make the cake:
Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Top with almonds if desired.
8 responses so far ↓
1 Shirley Madsen // Sep 13, 2009 at 7:20 am
Indeed, this is a terrific dessert and the flavor improves with time. As Paula suggested, simply warm a tiny slice in the microwave – your taste buds will thank you.
I recognize those ‘farm’ fresh, free range eggs! They are so colorful. I know they made the cake taste even better.
2 LeAnn // Sep 13, 2009 at 9:46 pm
Mmmmmmmmmmmmmmmmmmmm… yes, please!
3 Erin // Oct 12, 2009 at 9:27 am
wow! this looks amazing. I am going to make it this weekend for my company (along with your slow cooker pot roast!). It looks simple and delicious, I can’t wait. Where do I find espresso powder?
4 Erin // Oct 19, 2009 at 1:00 pm
I made this on Saturday for my out of town company…Wow! This was the “chocolatiest” cake I’ve ever had. It was so rich and delicious. Beware this is for the serious chocolate lover (which I am)! It really was simple. I don’t usually enjoy baking much, so this worked out great for me.
5 Jo // Jan 12, 2010 at 8:57 pm
I just made this… it’s SO good. I haven’t made the glaze, but it’s still delicious without it :)
6 paulawong // Jan 12, 2010 at 10:00 pm
Oh, Jo – wait until you try the glaze. It’s the best part. :)
7 Carolyn // Mar 29, 2010 at 1:42 pm
I’ll keep that in mind for our Seder this weekend (no weekday Seders in our working family).
8 Carolyn // Apr 2, 2010 at 8:51 pm
It’s in the oven right now! SO excited. The batter was delicious.
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