Flourless Chocolate Cake

Just…wow.

That pretty much sums up how I feel about this cake. To be honest, I was scared of it. I’m normally not into super chocolate-y desserts. Then I remembered the flourless chocolate cake I had Teardrop. This was just as good. It reminds me a lot of brownie batter in a slightly less baked brownie form. This is the ultimate indulgence, especially for someone who like me who usually steers clear of stuff like this.

I sliced it into 8 pieces. Andrew and I killed it off in 24 hours. Every single crumb was scraped up. You shouldn’t waste such glorious chocolate morsels. The key here is to get good chocolate. Don’t be lame. If you’re going to splurge on a decadent dessert, make it worth it!

Good luck not eating three slices in one sitting. Ask Andrew, he knows. He topped his with cheddar cheese, too. Weirdo. I could have topped it with something, but why?

Inspiration: Lapadia @ Food 52

Ingredients

• 9oz dark chocolate–remember, good stuff only!
• 8 tablespoons [1 stick] Earth Balance
• 2/3 cup + 1 tablespoon sugar
• 1 tablespoon espresso powder
• 2 tablespoons cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs
• pinch of salt

Preparation

1. Preheat oven to 350º.
2. Prepare a 9″ springform pan–line it with parchment and spray the sides.
3. In a bowl, mix the espresso powder, sugar, cocoa powder, and salt.
4. Whisk each egg in individually.
5. Add the vanilla and set aside.
6. Melt the butter and chocolate using method of choice [I microwaved it. Cheater cheater!].
7. Fold the chocolate into the bowl with the sugary eggs.
8. Mix until smooth.
9. Poor into the prepared pan.
10. Bake for 40-45 minutes until a toothpick comes clean [mine took 40 minutes].
11. Allow to cool in the pan. The cake will pull away from the sides.