Wednesday, May 11, 2016

Little Flourless Chocolate Cakes Recipe


Chocolate is my weakness, and these little cakes had me going slightly crazy, that's how good they are. If you love over the top, rich and chocolaty desserts, you'll love this recipe.

I've always wondered how a flourless chocolate cake would taste because I've never made a cake without flour before. I guess I just thought it was an odd concept, no flour in a cake?

Well, this cake needs no flour at all because it's filled with moist, and chocolaty goodness. I made it in six ramekins, though the recipe says to use ten smaller sized ones. You can do either, but I liked the idea of a bigger serving.


The recipe comes from the cookbook Sheet Pan Suppers by local Seattle author Molly Gilbert. Of course the supper recipes are amazing but when I was looking through the book, my eye caught the Flourless Chocolate Cakes.

You can either sprinkle them with powdered sugar or do what I did, which is to add a scoop of vanilla ice cream. Either way, they are just so good.



Recipe for Flourless Chocolate Cakes

Ingredients:

1/2 pound ( 2 sticks) unsalted butter
8 ounces semisweet chocolate, chopped
1 teaspoon pure vanilla extract
1 1/4 cups granulated sugar
1 cup unsweetened Dutch-process cocoa powder
1 teaspoon espresso powder
1/2 teaspoon kosher salt
6 large eggs

Confections' sugar, or vanilla ice (optional)

Directions:

Preheat oven to 350 degrees, with a rack in the center position. Place ramekins (6 larger or 10 smaller) on a sheet pan.

Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the semisweet chocolate. Stir until the chocolate is smooth and fully melted. Add the vanilla and stir to combine.

Whisk together the granulated sugar, cocoa powder, espresso powder, and salt in a large bowl. Add the eggs and whisk until smooth. Add the melted chocolate and whisk until well incorporated.

Divide the batter among the ramekins, filling each about three-quarters full. Bake until a skewer inserted into the center comes out with just a few moist crumbs, 30-40 minutes.

Let the cakes cool slightly- they will fall a bit in the center-  before serving warm, dusted with confections' sugar or a scoop of ice cream.

The cakes will keep, wrapped in plastic, in the fridge for 3-4 days. Eat them cold or rewarm them in a 350 degree oven for about 15 minutes.

Patricia
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