Looking for a little inspiration for Valentine's Day? Try this easy recipe. Make a simple almost flourless creamy chocolate cake and layer with homemade whipped cream and fresh raspberries. Layer in individual wine goblets or dessert dishes.
Almost Flourless Creamy Chocolate Cake
1 3/4 sticks unsalted butter
7 ounces dark chocolate chopped*
2/3 cup brown sugar
5 large eggs, cold
3 Tablespoons all purpose flour
Pinch of salt
1. Preheat the oven to 400 degrees. Generously butter a 9-inch round cake pan with 2 inch high sides and dust with flour. (I like to use a heart shaped pan for this cake.)
2. Melt the butter and chocolate in a heavy saucepan over very low heat. Off heat, whisk in the sugar and eggs one by one. Stir vigorously two or three times, then gently whisk in the flour and salt. Pour batter into the pan and rap pan once against the counter.
3. Bake about 20 minutes, or until a knife inserted into the center of the cake comes out clean. Run a knife around the edge of the pan, cool 10 minutes, then unmold and cool right side up on a rack. I usually have to bake this cake for 25 minutes.
*I have made this cake with 5 ounces dark chocolate and 2 ounces milk chocolate when I didn't have enough dark chocolate on hand and it was delicious.
This cake is fabulous and so quick and easy. I have made this cake with gluten free flour when serving to someone on a gluten-free diet. No need to frost this cake. It is rich and flavorful on its own, but I do like to whip a little cream to serve with it.
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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