Flourless Chocolate Espresso Cake
Fate has an interesting way to make people meet. And an interesting way to get you to do the things you swore you never would again. Like baking. After these two disastrous attempts at baking, I thought I should sign off of all baking altogether. Baking banana bread, which is the simplest most idiot-proof thing any bad baker (like yours truly) can put together, is the closest I felt I could get to being successful at the craft.
But little did I know that this evil little thing called fate would get me all over again. Fate played me once after I swore I would’t study in an academic setting EVER again when I wrote my last MBA exam in India; I ended up pursuing one more Masters degree in the US. Ha.
And it happened again when I met someone at work, who is now also a good friend. A few months ago, I was introduced to someone who happens to be the talented blogger behind Healthy Life Happy Cook. Amanda’s blog is filled with yummy, healthy recipes, many of which I have to try myself. Much to my chagrin, when I was assigned dessert for Thanksgiving dinner last year, Amanda suggested I make this flourless espresso chocolate cake that she adapted from the blog Eating for England. Needless to say, I expressed my concerns about baking to her and she promised me this recipe was as idiot proof as it needed to be for a bad baker like me.
And she was so right – she gave me some great tips and suggestions, that helped me make this simple, luscious, dense, fudge-ey cake that was such a surprise when I bit into it. The cake was gone in a few minutes and my friends’ kids lapped it up with some Cool Whip. I used all dark chocolate chips as I love the slightly bitter taste of dark chocolate. Amanda’s recipe calls for half dark and half milk chocolate. Here’s the recipe! (from Amanda’s blog)
- 1/2 cup unsalted butter
- 3/4 cup good quality chocolate – you can use all milk chocolate but Amanda recommends 1/2 milk and 1/2 dark chocolate
- 1.5 tablespoon espresso powder (I used Nescafe instant coffee)
- 1/2 cup double dutch dark cocoa (unsweetened cocoa powder would be fine too)
- 3 large eggs
- 1/2 cup sugar
- 1/4 teaspoon sea salt
- Preheat oven to 375 degrees. Trace the bottom of an 8-inch round cake pan on a piece of parchment paper. Cut out a circle. Spray the cake tin with cooking spray and place the parchment paper at the bottom. The spray will help the paper stick to the tin
- Melt chocolate and butter in a bowl. I did this over a pan of boiling water because I have a messed up microwave, but you can do this easily in a microwave, in 30 second intervals. Mix the melted goodness together
- Mix in sugar, and add the eggs. Then add all the dry ingredients – cocoa, salt, and instant coffee powder / espresso powder. Mix well.
- Pour in the pan and bake for 30 minutes. Mine was done in about 25 minutes so check at around the 20 minute mark. A toothpick inserted through should come out clean
- Let the cake cool in the pan for about 10 minutes. Then gently invert it onto a plate, dust with powdered sugar and serve! It tasted the best when it was a little warm. I served it with Cool Whip at Thanksgiving, but you could also do vanilla ice-cream. Can’t wait to make this again!