Flourless Chocolate Cake
When I envisioned leaving my job as a technical writer, I always thought I would put in my two weeks notice and then spend my remaining time nicely wrapping up all my work, and saying goodbye to all the wonderful people I worked with over the years. And of course, there would be cake. I occasionally brought in homemade goodies, and I always thought that on my last day, I’d bring in chocolate cake. Unfortunately, that’s not exactly how things worked out. I was laid off on Tuesday – and though I was assured that it had nothing at all to do with me or my performance and that my department was simply being eliminated – there was no work to finish up, and no time for goodbyes. I’m bummed for sure, because I loved my job…and more than that, my co-workers were nothing short of amazing. So, in honor of them, and because I think everyone should have a going-away cake, here it is: flourless chocolate cake.
Adapted from the Tate’s Bake Shop Cookbook by Kathleen King.
- 2 cups dark chocolate chips
- 1 cup sugar
- 2 tsp instant espresso powder
- 3/4 cup boiling water
- 1 cup salted butter, softened
- 6 eggs
- 1 Tbsp vanilla extract
- 1 1/2 cups sweetened whipped cream, for garnish
- 16 ounces frozen berries, for garnish
Preheat the oven to 350 degrees and line the bottom of a 9×3″ springform pan with cooking spray. Cut out a circle of wax paper to line the bottom of the pan. In a food processor, process the chocolate chips, sugar, and espresso powder until finely ground.
With the motor still running, add in the boiling water so that the chocolate will melt. Then, add in the butter, followed by the eggs and vanilla. Process until smooth, and then pour the mixture into the prepared pan.
Bake 40 minutes. The cake will rise to the top and will be puffy, and the center will be barely set.
Loosen the sides of the cake immediately (if you don’t, when the center sinks down, it can take the sides with it) and then let the cake cool. Refrigerate for 3 hours. The cake will sink down, especially in the center, which is perfect for adding sweetened whipped cream.
Garnish with fresh or frozen berries, fruit sauce, or compote – whatever you like best!
Categories: desserts & sweets