Almost Flourless French Chocolate Cake
I’m taking liberties by calling this a French Chocolate Cake, since the only thing French about it is that it came to me by way of a French woman who attended a party I hosted several years ago. She arrived with her cake, a bowl of softly whipped cream, and three young children. I haven’t seen her since, but I have thought about that cake at least a dozen times.
The cake was the essence of simplicity: no frosting, or glaze, no layers, or filling, just a dense, dark, not-too-sweet chocolate cake, one so good that it haunted me until I managed to track down the recipe.
It arrived in my inbox written in grams, not cups, (how very French), with no details about the type of chocolate or butter (unsweetened? unsalted?), size or shape of pan, and only this regarding the flour measurement, “one soup spoon of flour”. I tinkered and tested through a couple trials (I know, it’s a very taxing job) and voilà (as the French would say) a cake just as I remembered it.
Ingredients
Instructions
for full recipes please see : www.momskitchenhandbook.com
The cake was the essence of simplicity: no frosting, or glaze, no layers, or filling, just a dense, dark, not-too-sweet chocolate cake, one so good that it haunted me until I managed to track down the recipe.
It arrived in my inbox written in grams, not cups, (how very French), with no details about the type of chocolate or butter (unsweetened? unsalted?), size or shape of pan, and only this regarding the flour measurement, “one soup spoon of flour”. I tinkered and tested through a couple trials (I know, it’s a very taxing job) and voilà (as the French would say) a cake just as I remembered it.
Ingredients
- Butter and flour for the coating the baking pan
- 7 ounces bittersweet chocolate (I used 70 percent)
- 14 tablespoons salted butter
- 1 cup sugar
- 5 eggs
- 2 tablespoons all-purpose flour (or favorite gluten-free flour)
- Confectioners' sugar to decorate the top
- Softly whipped cream and/or fresh berries (optional for serving)
Instructions
- Preheat oven to 350 degrees F
- Grease an 8-inch round cake pan with butter and dust lightly with flour. Line the bottom with parchment paper.
- Chop the chocolate into small pieces and put in the top of a double boiler with the butter over medium-high heat. Melt the chocolate and butter, stirring occasionally. Add the sugar and stir well. Remove from heat and let cool for 10 minutes.
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for full recipes please see : www.momskitchenhandbook.com
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