All this lovely snow falling perfectly outside put me in a baking mood. Well, the mood came after a nap (from the busy morning) and a friend asking this on facebook:
Do you have a good flourless chocolate cake recipe? I know one of you is GF. I googled it but was overwhelmed by the amount of results!
Than the mood came. I love chocolate and her talking about chocolate made my mouth water. I looked through my tried and true recipes and discovered that I did not (*gasp*) have one. So I found one that was not in my tried and true recipes and made it myself to find out if it is worthy to be added to my tried and true recipes. And it was.
This chocolate cake is not at all like the kind from a box mix. Rather than being light, it is more dense, fudgy and chocolaty…and… delicious….mmmm!!! The kind that you just have to have a glass of milk or (even better!) ice cream with!
So turn you baking mood on and leave your flour in the pantry!! 🙂
4 (1 ounce) squares semisweet chocolate, chopped
1/2 C. butter
3/4 C. sugar
1/2 C. cocoa powder
3 eggs, beaten
1 t. vanilla
Preheat oven to 300º F. Grease an 8-inch round cake pan and dust with cocoa powder.
In the top of a double broiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 35-40 minutes. Let cool in pan for 10 minutes, then turn out onto a plate.
Dust with powdered sugar…
or if your powdered sugar container is empty (like ours), then turn it upside down over the cake and pound the bottom to get that little bit around the edges onto your cake…like I did.
…and serve with ice cream.
And while it’s baking, go to KingsBloomingRose and subscribe to their quarterly magazine to read an interview that Sarah did with us about friendships in their spring issue! 🙂
Many thanks to Anna for taking the pictures outside in the snow and 28º weather with only a sweater and crocs on 🙂Subscribe to get our blog posts in your inbox!