Okay this was a surprise hit which a lot of you have been asking about. I made it as I was itching to bake but given current times I’m having to be somewhat frugal with particular ingredients, namely flour and yeast. My yeast problem I appear to have solved (there’s a post coming on that) but flour is still a questionable item, which appears to elude me.
Flourless chocolate cake seems to be one of those things that always pops up on a menu, appealing to all and sundry. So it seemed a pretty perfect fix here. I’ve tried it a few times with varying results across the board from fudgey & brownie like to cakey (and to be honest pretty dry). The recipe here results in the former- fudgey and reminiscent of the best brownie, just thick enough to whisper indulgence but thin enough not to push you over the edge of regret. A surprise addition of instant coffee granules helps amplify the chocolate flavour without pushing it in to the realms of mocha flavoring.
I tend to like the cake just as is, with a snowy dusting of icing sugar. But feel to dress it up anyway you like – a scoop of cool vanilla ice cream perhaps? or maybe a drizzle of booze-laden cream maybe? The rules are yours to make…or break.
- 1 cup semi-sweet chocolate chips
- 1/2 cup salted butter
- 3/4 sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 large eggs, beaten
- 1/2 cup cocoa powder
- 1 teaspoon instant coffee granules
- Icing sugar, to dust (optional)
- Preheat your oven to 375 degrees F. Grease and line an 8″ cake pan. Set aside until needed later
- Combine the chocolate and butter in a large microwave-safe bowl, and heat for 30 seconds. Remove stir and heat again for another 30 seconds. Stir until the chocolate is melted and the mixture is smooth. (or you can melt them together in a heat-proof bowl over a double-boiler)
- Add the sugar, salt, vanilla extract and stir to combine well
- Add the beaten eggs and stir until smooth and uniform in color
- Finally add in the cocoa powder and instant coffee granules. Stir until just combined- be careful not to over-mix here
- Pour the batter into your prepared cake pan, gently smoothing the top. Bake at the preheated temperature for 25 minutes, or until the the top has a thin crust and the centre reads 200 degrees F on an instant read thermometer.
- Remove the cake from the oven and place on a cooling rack fro 10 minutes. After this time use an offset spatula (or butter knife) to run around the edges of the cake and loosen it from the pan.
- Place your serving plate on top of the cake in the pan and carefully turn it upside down to invert the cake out onto your serving plate. Let the cake cool completely, either at room temperature or in the fridge. If cooling in the fridge remove it at least 30 minutes prior to serving to allow it to come to best temperature.
- To serve dust the top of the cake liberally with icing sugar if desired.