Decadent Flourless Chocolate Cake

My family has gluten free, vegetarian, and just plain picky eaters among its members, so I’m always looking for things that will please more than one — if not all — my folks. I think this one hits the mark. The key is to use really good chocolate. Too bad we can’t eat chocolate cake all the time.


4 oz Guittard semi-sweet chocolate chips
1 stick of unsalted butter
1/2 cup sugar
1/2 cup Ghirardelli unsweetened cocoa powder

How I Made It:

Preheat the oven to 375 degrees. Prepare a 9 inch springform pan with Baker’s Secret or other baking spray.

In a double boiler, melt the butter and chocolate chips. Stir periodically as they melt to ensure you get a smooth mixture.

Remove the top bowl and place it on a heat resistant surface or trivet.  Stir the chocolate to make sure it’s completely melted. Stir in the sugar, mixing until combined.  Stir in the eggs one at a time, making sure they are mixed in (be careful not to beat them in, just stir).  Stir in the cocoa powder until blended into the batter. Pour the batter into the springform pan, spreading evenly in the pan.

Bake in the center of the oven, with the springform pan on a cookie sheet.  Bake for 25 minutes or until set and a cake tester comes away clean. Let cool in the pan.

When you are ready to serve the cake, remove the springform pan sides and place on a cake plate. (You can leave it on the bottom of the pan, or carefully remove it from the bottom with a large thin knife and then place it on the cake plate.)  You can dust it with powdered sugar and/or serve it with whipped cream or ice cream or chocolate sauce or other garnish.  It can be as plain or fancy as you want.

How It Turned Out:

So rich, you can only eat a little piece, Maybe two. . .

Chocolate Cake

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