I came across this recipe about a year ago; I was looking for a cake to indulge in while watching my favorite “Downton Abbey” on Sunday nights. This recipe does not disappoint the chocolate lover: deep chocolate flavor without the “cakey-ness” of regular chocolate cake. Pair this with raspberry compote or raspberry jam and a light white wine for a professional touch at a dinner party. Your guests will think you spent hours on this easy-as-sliced-bread recipe!
Box it up with a pretty ribbon – makes a great hostess gift as well!
Flourless Chocoate Cake
* For a deeper complex flavor, change up the recipe to 1 cup of sugar (instead of 3/4 cup), 4 eggs (instead of 3), add a dash of sea salt, and a teaspoon of vanilla (right before baking). Bake for 18-20 minutes for a moist cake. Let sit for 30 minutes to cool and settle, before removing from pan (I alternate between using a tart pan, or a well-greased, round parchment paper-lined 9-inch pan). Both work well. If not serving immediately, I cover the cake and refrigerate it overnight. Before serving and for the final presentation, I sprinkle powdered sugar over the cake using a tea strainer.