Day 6 of my “12 Days of Baked Goods” series!
A few weeks back, I had the pleasure of lunching at the adorable (and delicious) Choc-O-Pain French Bakery & Café in Hoboken, NJ (see my review for Jersey Bites). While there, I had the chance to sample the decadent Flourless Chocolate Cake that’s made with high-quality chocolate and creates a cake that’s both fudgy and cake-like.
I was able to get the scaled down recipe from the fine folks at Choc-O-Pain and am sharing with you. Note that I upped the chocolate to 6 ounces and it created a more fudgy than cake-like texture, which was also AMAZING. A light dusting of powdered sugar and you’ve got a perfect holiday dessert.
Ingredients:
- 4 ounces fine-quality bittersweet chocolate chips
- ½ cup butter
- ¾ cup granulated sugar
- Pinch of salt
- 3 large eggs
- ½ cup pure cocoa powder
- 1 tsp. powdered sugar (optional)
Directions:
- Preheat oven to 300 degrees.
- Butter or coat in cooking spray an 8-inch round cake pan and line the bottom of the pan with a round of parchment paper.
- Melt chocolate and butter in a large bowl over simmering water, stirring until smooth. Make sure the water doesn’t touch the bottom of the bowl, risking scorching.
- In a separate larger bowl, whisk together sugar, salt and eggs. When thoroughly incorporated, carefully whisk in cocoa powder until fully incorporated. Pour melted mixture into cocoa, sugar mixture, mix thoroughly.
- Fill the cake pan with batter. Bake until center springs back (about 25-30 minutes). Allow to cool.
- Dust the cake with the powdered sugar, if using.
Yield: Makes one 8-inch cake and can easily serve 8-10.
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