Flourless Chocolate Cake (Mother’s Day)
I cannot help my love for chocolate, it’s hereditary. I am convinced that eventually geneticists will identify the gene on which the code for “chocolate addict” is written. Until then, I am unscientifically stating that the love for chocolate runs in families. I’m not much of a candy person, but I have a strange, primal attachment to chocolate. I blame/thank my mother, her mother and all the women on that side of the family for my complete inability to resist.
So, this cake honors my own mother. It’s simple enough for older kids to whip up alone and would make any dad the star chef on Mother’s Day. This easy, yet decadent flourless chocolate cake is enough to wow any chocolate-loving mother!
Flourless Chocolate Cake
2 Tbsp sugar for dusting the pan
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup (1 stick) butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375°F and mist an 8-inch round baking pan or springform pan with spray oil. (If using a traditional cake pan, line bottom with a round of parchment paper and mist the paper with spray oil.) Sprinkle 2 tablespoons sugar in the bottom of the greased pan and shake to distribute evenly around the bottom and sides of the pan. Discard excess sugar.
Break chocolate into small pieces. Place the butter in a medium-sized microwave-safe mixing bowl and sprinkle the chocolate over butter. Microwave on high for 30 second increments, whisking between times until chocolate is fully melted (this usually takes 1-2 minutes).
Whisk ¾ cup sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake 20-25 minutes, or until top has formed a thin crust and just springs back when touched. Cool cake in pan on a rack 5 minutes. For a springform pan, remove outer ring and allow to cool completely, then top with ganache. For a traditional pan, invert onto a serving plate and allow to finish cooling before topping with ganache. Refrigerate until ganache is set. Serve with whipped cream and either raspberries or sliced strawberries Adapted from: Gourmet-November 1997
1 cup heavy cream
12 oz. semisweet or bittersweet chocolate
1 Tbsp vanilla
Bring cream just to a simmer on the stovetop. Remove from heat and stir in chocolate and vanilla. If your ganache seems a little too thick, drizzle in another tablespoon of heavy cream. Pour over cooled cake and refrigerate until set.