Flour is the new food villain. Not just gluten, but all flour is now being thrown under the bus. Sigh… For years the food czars have harped on us to use only whole grains. My cupboard is filled with whole wheat, rye, whole wheat pastry, graham flour and a warehouse of other foods that are now betraying me.
Although I love whole grains – and they love me and cling to me- we are all being told to trim all flours and glutens from our diets. Zip – nada – none.
Apparently the flours are responsible for the odd shapes we have all become.
And I always thought it was sugar….or fat…..or salt….or cantaloupe. No, it’s never the fruit’s fault. Or lettuce. Rarely are we told to cut back on our lettuce input – except when there are those nasty e-coli out breaks in national-chain restaurants. But that’s just a surprise outbreak now and then – like playing Russian roulette with lettuce as the blast.
So let’s set aside our fear of butter and sugar for a few moments and see if we can create a flourless chocolate cake so rich even I will ask for “just a sliver.” Scarlett O’Hara would be proud. Of course she wouldn’t see me going back for another “sliver.” And another. Just a sliver.
You can make the cake without the glaze, but why would you? If you’re going for rich, this glaze – which is really a genache -is a must. I took pictures before it set up, but it did eventually turn more fudgy and less saucy. But I tried it before the metamorphous and it was chocolate heaven.
Also, this is really a torte. But because most Americans aren’t sure what a torte is (It’s a rich flourless cake) we call it a cake so those looking for rich and yummy will know this is the place. A torte is typically heavier than a cake and more dense. True here. The only leavening is egg whites. So handle them carefully. No, I’m kidding. You cannot ruin this even if you are a bit clumsy with the egg whites. Fold away.
If you must swap out the butter – use coconut oil.
If you must swap out the sugar, try coconut palm sugar. But I didn’t swap either. Did I mention this is rich?
Flourless Chocolate Cake Ingredients
8 oz. dark chocolate chips
1 3/4 sticks of butter (That’s 2 Tbsp. shy of a cup.)
2 oz. unsweetened chocolate
1 cup sugar
5 eggs – separated
3 TBS almond meal
1/8 tsp salt
1 tsp vanilla
Preheat oven to 350 degrees.
Grease a spring form pan or a tall 8″ round cake pan.
Melt the chocolate and butter in a microwave bowl – 30 seconds at a time. Stir until smooth.
Meanwhile separate the 5 eggs and put the whites in a glass or metal bowl.
Beat the egg whites until they can hold a shape. Set aside.
When the chocolate has melted, add the sugar, almond meal, salt, vanilla and egg yolks. Whisk until smooth.
Gently fold in the egg whites. They will look messy at first, but will eventually blend in and resemble a batter that you would gladly eat raw – if there weren’t five raw eggs in it.
Pour the batter in the pan and bake about 40 minutes. There should be cracks on top.
Cool the cake on a rack 10 – 15 minutes and then turn it out onto a plate to finish cooling.
Fudgy Glaze Ingredients
½ cup whipping cream
3 Tbsp butter
8 oz dark chocolate chips
1 tsp vanilla
Directions for Glaze
In a saucepan, bring the cream and butter to a simmer. Reduce heat and add the chocolate.
Stir until smooth.
Let it cool about 20 minutes. Pour over the cake – warm or cool.
It will set up in about 2 hours, but by then most if it will be gone. Have at it. Life is short.
If there is any left, store in the fridge.
Quickly, devour it before they tell us we can’t eat chocolate!