Chocolate - just in time for the weekend!

I promised you the Flourless Chocolate Cake recipe and here it is!

Flourless Chocolate Cake

I've thought about giving this cake a special name, but I think it's so beautiful, simple and melt-in-your-mouth delicious that finding a special name for it would seem contrived. I hope you find the time to make it, trust me, it's super simple.

RECIPE AFTER THE JUMP...

Flourless Chocolate Cake

Ingredients:

• 9 ounces sugar (about 1 1/4 cups)
• 2/3 cup water
• 5 ounces unsweetened chocolate, chopped (about 1 1/4 cups)
• 7 ounces bittersweet chocolate, chopped (about 1 3/4 cups)
• 9 ounces unsalted butter, cut into 1 inch pieces
• 6 eggs

Method:

In a small saucepan combine 6 ounces of the sugar and water, bring to a boil and remove from heat. Add chopped chocolate, stirring to incorporate completely. Stir in butter and set aside.

Use an electric mixer (a whisk and a strong arm works too), combine the eggs with the remaining 3 ounces of sugar and whisk for 2 minutes on high speed.

Add chocolate mixture slowly to egg mixture and stir until well blended.

Pour batter into a  buttered 9 inch loaf pan that has been lined with buttered parchment paper. Place in a hot water bath and bake at 350f for approximately 50 minutes – the cake will rise, and feel slightly firm to the touch when ready, don’t overcook or it will dry out.

Remove from oven, cool, and refrigerate the cake for a minimum of 2 hours before serving.

This cake is great finished with whipped cream, and fresh raspberries, or for extra decadence, drizzle the cake with warm caramel sauce.

Alternate baking method:

You can also use individual ramekins. Just remember to make sure they are well buttered (no need for parchment) and adjust baking time based on batter to pan ratio (just make sure cakes are set, but don’t overcook or they’ll dry out!)