Wednesday, June 16, 2010

Number 55: Flourless Chocolate Cake with freshly whipped cream

I'm not typically a fan of chocolate cake, or cake in general.No offense, cake lovers. I'll have me some birthday cake when the time is right, or indulge in some pear chocolate cake when I can find it. But oftentimes the store-bought stuff is dense and dry, monotonous in flavor with the texture broken up only by the sickening sweetness of frosting.

But at the end of the school year some two weeks ago, we had eggs, chocolate, sugar, butter and whipping cream - all the ingredients for chocolate cake and a little sweetness. With finals, I figured who wouldn't want chocolate cake? 

Photo's not much, but the recipe is delicious. Almost brownie-like, crumbles and melts in your mouth. Perfect with lightly-sweetened whipped cream and some chocolate ganache.

Flourless chocolate cake
with fresh whipped cream

4 ounces bittersweet chocolate
1 stick unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375 degrees
1. Chop the chocolate into pieces, the butter into cubes. Melt chocolate and butter over simmering water or in a double boiler, stirring until smooth.
2. Remove from heat, whisk in sugar. 
3. Whisk in eggs. 
4. Sift cocoa powder over the mixture and whisk until smooth. 
5. Pour into a buttered 8-inch round cake pan. Bake about 25 minutes, or until a thin crust forms on top. Let cool five minutes. Serve with lightly-sweetened, softly whipped cream and a dab of chocolate ganache.

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