Flourless Chocolate Cake by Jessie Sheehan
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Flourless Chocolate Cake by Jessie Sheehan
This Flourless Chocolate Cake by Jessie Sheehan is decadent and delicious. Because it doesn't use flour, you'll get a dense, full of flavor, chocolate powerhouse of a dessert that's perfect for Valentine's Day or any day your sweet tooth needs satisfying!
Ingredients
Directions
Preheat the oven to 375°F and grease an 8-inch cake pan with cooking spray or softened butter. Line the bottom with a circle of parchment paper.
Place the chocolate, espresso powder and oil in a large mixing bowl over a pot of simmering water. Gently stir with a rubber spatula until the chocolate has melted. Or microwave on high in 30 - 60 second bursts, stirring after each, until melted.
Whisk in the sugar and the vanilla; and then the eggs one at a time, gently breaking up each egg with your whisk, before fully incorporating it. The texture of the cake benefits immeasurably from a slow and steady hand.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, rotating the cake after 15 minutes. The cake is done when the center wobbles just a tiny bit and the top of the cake has puffed up and is crackly.
Remove the cake to a cooling rack and let it sit for 10 minutes. Run a knife around the edge of the cake and invert it right side up on a serving plate to cool completely. Serve slices with a dollop of creme fraîche. The cake will keep on the counter wrapped in plastic wrap for up to three days.
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Ingredients
Directions
Preheat the oven to 375°F and grease an 8-inch cake pan with cooking spray or softened butter. Line the bottom with a circle of parchment paper.
Place the chocolate, espresso powder and oil in a large mixing bowl over a pot of simmering water. Gently stir with a rubber spatula until the chocolate has melted. Or microwave on high in 30 - 60 second bursts, stirring after each, until melted.
Whisk in the sugar and the vanilla; and then the eggs one at a time, gently breaking up each egg with your whisk, before fully incorporating it. The texture of the cake benefits immeasurably from a slow and steady hand.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, rotating the cake after 15 minutes. The cake is done when the center wobbles just a tiny bit and the top of the cake has puffed up and is crackly.
Remove the cake to a cooling rack and let it sit for 10 minutes. Run a knife around the edge of the cake and invert it right side up on a serving plate to cool completely. Serve slices with a dollop of creme fraîche. The cake will keep on the counter wrapped in plastic wrap for up to three days.