Decadent Flourless Chocolate Cake

1 cup heavy whipping cream 2 1/2 cups semi-sweet chocolate chips 1 stick butter 2 tablespoons vanilla extract 7 eggs 1 cup light brown sugar 1/4 teaspoon salt Raspberries (optional)

My favorite thing in the world: chocolate. I’m the biggest chocoholic ever. Lucky for me, so is my family. We’re strong believers that you really can’t trust people that don’t like chocolate. There just has to be something wrong with them! My daddy’s birthday was this week. I asked him what he wanted for him birthday.. you know… like cologne, a tie, maybe a shirt. No, not in this family! He wanted a chocolate cake and that’s it. Hey, I wasn’t going to fight the man it’s his birthday not mine. So then I decided to make the most chocolately cake out there. Who needs flour? That just takes takes up space that could be used for more chocolate. This cake is very easy, very impressive, and very rich! You only need a little sliver to satisfy even the biggest sweet tooth.

The first thing you want to do is preheat your oven to 350*F. Line the bottom of a 9″ springform pan with parchment paper and spray with nonstick spray. On the outside I like to line the bottom with aluminum foil so if anything drips you don’t get it all over your oven. In a medium saucepan heat your cream over medium heat. Heat until you see little bubbles starting to form around the sides. You don’t want to burn it so watch it very carefully! Turn off the heat. Once the milk is heated slowly whisk in the chocolate chips. Once the chocolate is melted add in the vanilla and butter. Whisk until everything is all melted together. In another bowl beat the eggs, brown sugar, and salt with an electric mixer about 5 minutes or until the eggs have doubled in volume. Slowly whisk in the chocolate to the eggs. Whisk until everything is combined. Pour the batter into the prepared pan and pop that beautiful baby into the oven. Let cook for exactly one hour. Don’t worry… it will be puffed up and look a little jiggly. It will deflate and set up I promise! Let cool on the counter and then put into the refrigerator to let sit overnight. The next day take a knife and run along the edges to make sure it doesn’t stick. Release the pan and invert onto a cute cake pan! Take off the parchment. Now, it is up to you what you can do from here. You can dust with cocoa power, put mixed berries on the top, drizzle with chocolate, anything you want! I like to take raspberries and arrange them on the top then dust with a little powdered sugar. Like I said, completely up to you! Slice and serve. Prepare for chocolate heaven. Happy birthday daddy!

http://www.cookingforbimbos.com/2012/08/decadent-flourless-chocolate-cake/

Recent Posts by CookingForBimbos

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.