Dense, fudgy chocolate cake that is simple to prepare but will certainly impress!
Earlier this month, we were trundling happily along towards fall. The humidity was gone, the temperature was agreeable, and I even saw some yellow leaves on trees. Then this past week BAM suddenly it was 90 degrees and humid again. It was the kind of weather that makes you want to not use the stove or oven. On Thursday there were crazy thunderstorms, which turned Friday into gorgeous early fall weather again. I could bake without feeling like I was going to die from heat in the kitchen. It may be time to break out the pumpkin.
That’s what this cake was: a celebration of using the oven again. And a test of new, simple cake recipe. It came from Eli and Max Sussman’s book This is a Cookbook: Recipes for Real Life, which actually belongs to my sister, though I don’t think she’s ever cooked anything from it. It’s full of simple recipes that are nevertheless mouthwatering and would please any foodie. Plus, you get an interesting layout and many witticisms.
OK, OK, I know this blog is not even three months old yet and I’ve already posted two recipes for chocolate cake. Please bear with me while I bring you another recipe for chocolate cake. I promise, all three recipes are different, though! First we had a chocolate layer cake, then vegan chocolate cupcakes, and now a flourless chocolate cake. Each has its own place in the culinary compendium.
This cake falls somewhere on the spectrum between cake and brownie. It’s dense, rich, and super chocolate-y. Unlike many flourless chocolate cakes, you don’t have to beat the egg whites and yolk separately, which cuts down on prep time and makes the recipe very simple. I barely changed the recipe from its original form (this is a major step for me) but I couldn’t help adding a few spices to give the chocolate flavor a little more depth, namely cinnamon and sweet paprika.
Flourless Chocolate Cake
Ever so slightly adapted from This is a Cookbook
- 4 oz. bittersweet chocolate (I used 70%)
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup sifted cocoa powder
- 1 1/2 T instant coffee or espresso (in powder form)
- 1/8 tsp each cinnamon and sweet paprika (optional)
- Cocoa powder or powdered sugar, for dusting
Preheat oven to 375 degrees Fahrenheit. Grease an 8-inch round pan.
In a double boiler (or in a metal bowl over a pot of simmering water), melt the chocolate.
Mix sugar and butter in a large bowl. Add melted chocolate, stir to combine. Beat in eggs, one at a time.
Add in the cocoa powder. Once it is fully incorporated, add the spices (if using) and the instant coffee.
Pour into prepared pan and spread evenly. Bake for 25 minutes.