Although I have no issues with wheat – as you’ve probably noticed from my posts 😉 … My girlfriend who was visiting over the weekend, follows a wheat free diet. Her visit inspired me to get out of my comfort zone and attempt a flour-less cake – to which truth be told, I normally think – why even bother! But because I adore my girlfriend, who is truly my soul-sister, and nothing brings me more joy than baking for house guests, I put my judgements aside and gave it a go.
Pause while I peel my jaw off the floor … I am absolutely beside myself over how amazing this cake turned out – moist, decadent and delicious – you don’t even miss the flour! And it’s so easy!
If you’re like me and skeptical about flour-less cakes – I urge you to give this recipe a go. It is amazing! And since today is National Chocolate Cake Day, I couldn’t think of better recipe to share! Enjoy!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for dusting
Icing sugar for dusting
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk 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 in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and icing sugar and serve with ice cream or sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)