Can you believe that my baby girl is 3 today? It seemed like just yesterday that she was born. She has developed quite the sweet tooth and always asks for a cookie or ice cream after dinner. Of course, I don't fulfill this request very often, but she continues to ask anyway.
When I asked her what type of cake or cupcake she wanted for her birthday, Addison said that she wanted a vanilla one with sprinkles (stay tuned for the recipe). She usually amended her statement and said that she wants chocolate cupcakes as well. So, off I went to find a new chocolate cake recipe that I haven't tried before.
My husband and I have been curious to try a flourless chocolate cake for a while, and I didn't have any reason to bake one for just the three of us. Since my in-laws were coming to town to visit the week before Addison's birthday, I thought that this would be the perfect time to give it a whirl.
I've got to be honest and say that this wasn't fabulous. It was too dry, even though I baked it for only 35 minutes. If I make this again, I will either add some Greek yogurt or reduce the baking time to 25 minutes to see how it turns out. Or, I'll just stick with my tried-and-true perfectly chocolate cake. At least the birthday girl enjoyed it.
Happy 3rd birthday, Addison!
Flourless chocolate cake
- 12 ounces bittersweet chocolate, divided and roughly chopped
- 1 cup (2 sticks) plus 3 tablespoons butter, divided and cut into chunks
- 1 and 1/4 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 TBSP milk
- 1 TBSP honey
- 1/4 tsp vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Yield: 12-16 slices, plus or minus a few slices depending on how big your appetite is
Source: Whole Foods