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

Where the wild things are in Snohomish

Step into the studio of Imps and Monsters creator Justin Hillgrove for a Black Friday sale.

Meet Nellie, Thor, Raven, Lola, Jasper, Gunner and Bella

These six dogs are waiting for loving homes.

Did you know? Bats edition

Worthwhile Everett library reading and viewing about bats of the animal, sport and hero varieties.

Don’t forbid friendship with back-talking neighbor kid

Q: Our 8-year-old has suddenly developed a very sassy mouth. She picked… Continue reading

How birds stay alive in winter and what you can do to help

When the weather turns chilly, columnist Sharon Wootton’s thoughts turn to birds coping with cold.

Don’t get scammed: Think before you click on email links

An email that was supposedly from iTunes is a scam that targeted busy parents.

Sweden’s Glass Country sparkles like a hand-blown bauble

You can blame my Norwegian heritage, but I’m not so hot on… Continue reading

The pros’ snow: Lake Tahoe a big draw for skiers of all stripes

North Lake Tahoe is home to one of the largest concentrations of ski resorts in North America.

Teen idol David Cassidy remains in Florida hospital

The former pop star is dealing with multiple organ failure.

Most Read