Flourless Chocolate Cake
This is a completely Gluten free recipe, but don’t let that stop you, I’ve yet to find a single person who didn’t love this cake!
Title: Standing Outside the Fire
Author: azurerosa
“I know how much Remus loves chocolate, but that love had only ever been expressed in very pleased expressions and words in the past. So I was very surprised when the first bite he took drew a low groan of delight from him.
Why was that sound straight out of my dream? Why was my subconscious right about how good that sound was? I wanted to wallow in that sound. I wanted to walk over to Remus, straddle his knees and immediately dive into a deep and forceful kiss so that I might touch the source of that sound. I crossed my legs to hide the reaction I could already feel forming from both that groan and my own thoughts. How was I going to survive Remus sitting less than four steps away moaning over my cake when he seemed intent on savouring every morsel?
If I could draw such a sound from his lips in a more appropriate setting I would become putty in his hands instantly. I was torn between taking the cake away from him to preserve my tattered self control and giving him the remainder of the cake just so I could hear more of that glorious sound. I adjusted myself, uncrossed my legs and placed my plate in my lap to hide my reaction to Remus. As I failed to decide on a course of action before he started to take his next bite I gripped the arms of my chair and watched his face as he groaned again.”
Because I love this recipe so much I wrote it into my story. My family calls it my specialty.
Source: Originally came from an online source, but I’ve tweaked it slightly since then.
16 oz. dark chocolate or semisweet chocolate chips 1 ½ cups white sugar (granulated) ¾ cup boiling water, coffee or flavored tea (mint or another flavor that goes well with chocolate) 2 sticks butter, room temperature cut into pieces 8 eggs 1 tablespoon vanilla extract (yes really a tablespoon)
Required and suggested tools: The original recipe calls for a 10 inch spring form pan, but I use a 9 inch. Only change to the recipe is a longer cooking time than listed due to it being thicker. You will also need Parchment paper. I highly recommend having a good sized food processor because with one this cake practically makes itself! Otherwise you are in for a lot of chopping.
Preheat oven for 350 degrees F. Line the bottom of the pan with parchment paper (the sides will close over the extra with no effort and thus hold it in place) butter both the paper and the sides of the pan for ease of removal later.
If you are using chunks of chocolate break them into small pieces before placing in the food processor. Pulse until the chocolate starts to look like brown sand. Add the sugar and pulse until the mixture has a uniform sandy color. Pour in the hot (water, coffee or tea) slowly by way of the feeding tube while pulsing until the chocolate melts.
Add the butter pieces and cocoa powder by way of the feeding tube, pulse to combine. Add the eggs and vanilla and process until smooth. The batter will be very liquid and creamy in appearance.
Pour the batter into the assembled spring form pan. Wrap the entire outside of the pan with one large piece of foil. Pull edges straight up the sides of the pan this helps trap the heat and prevents messes if the cake over flows (I have never had that happen).
Place in the center of the oven and bake until it is puffed and cracked. About 55-65 minutes with a 10 inch pan. Check the cake by poking a wooden toothpick in the center. If it emerges clean with maybe a crumb it is done.
Place cake pan on wire rack to cool. Do NOT remove from pan. The cake will deflate, this is normal. If you wish after it has cooled some you may use a spatula to gently make the top more even and thus more attractive. This is not necessary as it usually doesn’t last long enough for anyone to comment on its appearance at my house.
Once it is completely cooled cover it and chill in the refrigerator for at least 3 hours prior to serving. Release cake from pan, remove paper, slice and serve.
This cake does not require icing of any kind (unless you really want to send people into a diabetic coma) though it can be lightly topped with powdered sugar, drizzled with chocolate sauce, whipped cream or served with fresh berries. Makes 12-15 slices; be warned, this cake is somewhere between a brownie and fudge in density and richness so small slices are recommended.