Today we are diving head first into this overly decadent treat. This flourless chocolate cake is almost like a dense brownie. It is packed with an insane amount of chocolate goodness. Seriously, this dessert is not for the faint of heart. I kid you not when I say it is indulgent and something you probably only make once a year or on very special occasions. Like Valentines Day *wink wink*.
I’ve been lucky enough to try a few different versions from various friends and family members, but until recently have never thought to try it on my own. I am so glad I did. It is one of the easiest cakes and has a beautiful presentation. I am in love with how the edges curl up ever so slightly. Top things off with some fresh berries, maybe a sprig or two of mint, and a light dusting of powdered sugar and you have got yourself a cake that is bakery quality!
One of the best things I discovered while making this cake was the fact that Ghirardelli has bittersweet chocolate chips! That saves so much time when it comes to measuring things out. No more cutting down chocolate bars for this blogger! I’ll reach for those easy to use bags, thank you very much!
Make sure you’ve got fresh fruit, whipped cream, or vanilla ice cream around. You are going to want it to cut down on the sweetness a bit. I also make sure to slice my pieces extremely thin and not too many people have managed to finish the entire piece.
Before I go I wanted to share a fun blog hop I’m participating in today! A few super talented gals have gotten together to share some of our absolute favorite Valentine recipes! Make sure you click and hop around to all of the sites and see what they’ve got cooking!
Flourless Chocolate Cake
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3-1/2 cups bittersweet chocolate I used chips
- 1 teaspoon vanilla extract
- 1 cup butter
- 3 whole eggs
- 3 egg whites
Preheat your oven to 300 degrees. Line the inside of a 10 inch spring form pan with parchment. Lightly mist with non-stick spray and set aside.
Combine the water, salt, and sugar in a small sauce pan. Heat to a simmer and stir until all of the sugar has dissolved. Remove from the heat.
Combine the butter and chocolate in a glass or heat proof bowl. Melt in the microwave or over a double boiler.
Place your melted chocolate into the bowl of an electric mixer and whip until cool. Add the dissolved sugar mixture followed by the eggs and egg whites. Stir until fully incorporated and pour into your prepared pan.
Bake 45 minutes. The middle will look wet, but don’t worry it is finished. Allow to cool 20 minutes then transfer to your refrigerator for at least 4 hours. Serve with ice cream or your favorite fruit!