Flourless cake answer to chocolate cravings

  • By Alison Ladman Associated Press
  • Tuesday, December 25, 2012 4:31pm
  • Life

You want something rich and decadent for the holidays. Something chocolate. Something that will impress. Something that really screams celebration.

But you don’t want to spend hours making it.

The answer? A flourless chocolate cake.

It’s like a baked truffle — simple, yet sensational enough to impress your guests.

All you have to do is dress it up with whipped cream and fresh berries. Be sure to cut small slices from this; it really is amazingly rich.

Flourless chocolate cake

11/2 cups (3 sticks) unsalted butter

12 ounces bittersweet chocolate bits

3/4cup strong brewed coffee

6eggs

3/4cup packed brown sugar

1/2cup unsweetened cocoa powder, sifted

Pinch of salt

2tablespoons brandy or rum

Whipped cream, to serve

Fresh berries or shaved chocolate, to serve

Heat the oven to 350 degrees. Coat an 8-inch cake pan with cooking spray. Line the bottom of the pan with a piece of parchment paper cut to fit. Set the cake pan in a larger baking dish, such as a 9-by-13-inch baking pan.

In a medium saucepan over medium-high heat, melt the butter. Remove the pan from the heat and stir in the chocolate bits until completely melted and smooth. Stir in the coffee.

In a medium bowl, use an electric mixer to beat together the eggs, brown sugar, cocoa powder, salt and alcohol for 2 to 3 minutes, or until slightly thickened. Beat in the chocolate-butter mixture. The batter should resemble a thick pudding. Pour the batter into the cake pan, jiggling the pan to settle the batter so that it’s level.

Place the larger pan with the cake pan in it into the oven. Pour hot water into the larger pan, being careful not to get any water on the cake batter. Add enough water to bring it halfway up the sides of the cake pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed and set in the middle.

Carefully remove the pan from the oven; be careful not to splash the hot water. Remove the cake pan from the water bath and allow the cake to cool fully in the pan. Place a serving plate over the cake pan and invert so that the pan is on top of the serving plate. Gently lift the cake pan off, then peel away the parchment paper.

Serve topped with whipped cream and fresh berries or chocolate shavings.

Makes 16 servings. Per serving: 340 calories; 250 calories from fat (74 percent of total calories); 28 g fat (16 g saturated; 0.5 g trans fats); 115 mg cholesterol; 23 g carbohydrate; 2 g fiber; 18 g sugar; 5 g protein; 40 mg sodium.

More in Life

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

Viognier: French white grape gaining foothold in Washington

Viognier, the noble white grape of the northern Rhône Valley of France,… Continue reading

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Christian Bale seems to channel Clint Eastwood in ‘Hostiles’

Bale plays a U.S. cavalry captain who escorts a dying Cheyenne chief to his tribal homeland.

A visit to the nursery helps put you in the mood to garden

Not ready to get back into gardening? January is still a fun time to poke around a garden center.

Plant of Merit: Hybrid oriental hellebores, Lenten rose

What: Oriental hybrid hellebores, with the common name Lenten rose, are a… Continue reading

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

Most Read